Strawberry Rhubarb Crumb Pie
Rhubarb and fresh strawberries, sweetened with brown sugar and cinnamon, baked in a flaky, buttery pie crust and topped with brown sugar crumb topping.
Equipment
- 1 9-inch pie dish
Ingredients
Flaky Pie Crust
- 2 cups all-purpose flour
- 1 tsp. salt
- 6 oz. unsalted butter, chilled and cut into small pieces (1 1/2 sticks or 3/4 cup)
- 2 tsp. cider vinegar
- 1/3 cup ice water 1/3-1/2 Cup (+/-) you will just have to see how the dough is coming together. Add a little water at a time.
Strawberry Rhubarb Pie Filling
- 2 cups sliced rhubarb strings and tough skin removed and cut into 1/4-inch slices
- 7 cups fresh strawberries, stems removed and sliced
- 4 tsp. cornstarch
- 2/3 cup light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup of the brown sugar crumb topping (recipe below)
Brown Sugar Crumb Topping
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. cardamom Can use 1/2 tsp. If you love cardamom like we do!
- 1/4 tsp. salt
- 4 oz. butter, chilled and cut into small pieces (1 stick or 1/2 cup)
Instructions
Flaky Pie Crust
- Mix flour and salt in a large bowl. With a pastry cutter, or clean, cold fingers, crumble the butter into the flour until well integrated and the butter is the size of small peas. Sprinkle cider vinegar over the mixture and stir in well with a fork. Add ice-cold water, a little at a time, and blend with a fork until the dough is moist enough to roll into a ball, but not too wet. Roll into one large ball for the bottom pie crust and a smaller ball for mending the crust edges or for cinnamon pie dough roll-ups!
- Roll dough out into a 15-16 inch circle. Fold dough into quarters and move into the pie dish. Spread the dough circle out into the dish and roll the edges in toward the center to form a crust edge. Flute the edges with your fingers or crimp with a fork. Refrigerate crust until ready to add filling and bake.
Brown Sugar Crumb Topping
- Place all dry ingredients into a bowl and mix well. Cut butter into the dries using a pastry cutter or your fingertips, until the mixture is crumbly. Set aside 1/4 cup for the pie filling and set the remaining aside or refrigerate until ready to assemble the pie.
Strawberry-Rhubarb Filling
- Preheat oven to 375° F.
- Clean rhubarb and remove strings and tough edges using a sharp knife or a potato peeler. I like using a knife best. Slice into 1/4-inch slices.
- Clean strawberries and remove stems. Slice berries into 1/4-inch slices.
- Add rhubarb and strawberries to a large mixing bowl. Blend brown sugar, cinnamon and cornstarch until integrated, and then gently toss it into the fruit mixture, making sure to coat the fruit well. Stir in 1/4-cup of the brown sugar crumb topping.
- Pour filling mixture into the prepared pie shell.
- Evenly distribute remaining Brown Sugar Crumb Topping (recipe above) over the top of the pie.
- Bake pie for approximately 45-55 minutes, or until the top is turning golden-brown and fruit filling is bubbly. If the crust looks like it’s golden brown, but the filling isn’t yet bubbling, lay a piece of foil over the pie and continue to bake until the filing is bubbling.
- Serve warm or cold with a big scoop of vanilla frozen yogurt or ice cream!
Notes
This pie can be made a day ahead and it will be perfect for serving. Simply allow the pie to cool completely and then loosely tent it with foil. You can either leave it on the counter or refrigerate it. Then you can serve it cold, at room temp or warm. If you plan to reheat it, just put it in a very low oven, about 175 F for 25 minutes.
If you plan to serve this pie right after baking, be sure to allow enough time for it to set up for at least 30 minutes before serving.
This recipe also makes a fabulous gluten-free crisp. Simply substitute 1 1/2 cups of Paleo or Gluten-free baking flour for the flour in the Brown Sugar Crumb topping and omit the crust. Bake at 375 F for about 35-40 minutes.