Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.
1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top
1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.
2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.
3. Add the blueberries to the bowl.
4. Add the sugar.
5. Grind the cardamom pods. Discard the husks.
6. Add the cardamom and the vanilla to the blueberries and rhubarb.
7. Add the cornstarch, the tapioca, and the salt.
8. Stir gently to coat evenly. then put in the fridge for later.
9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.
10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.
11. Put 4 strips of dough horizontally across the pie.
12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.
13.Pre-heat the oven to 375F
Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.
Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.
14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.
15. Allow to cool fully.
16. Slice and serve.