Strawberry Rhubarb Crumble Pie

Strawberry Rhubarb Crumble Pie is the perfect combination of sweet strawberries, tart rhubarb, and a buttery crumb topping, all nestled in a flaky pie crust. This classic summer dessert is sure to be a hit at your next gathering or family dinner.

Why Make Strawberry Rhubarb Crumble Pie

This pie is the ultimate summer dessert, combining the sweetness of strawberries with the tartness of rhubarb, all topped with a crunchy, buttery crumb topping. It’s easy to make and always a crowd-pleaser.

How to Make Strawberry Rhubarb Crumble Pie

Pie Crust:

1. In a large bowl, combine the chilled butter, flour, and salt.
2. Using a pastry blender, cut in the butter until the mixture is very crumbly.
3. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together.
4. Form the dough into a disk, wrap it in plastic, and chill it for at least 2 hours.

Streusel Crumb Topping:

1. In another bowl, whisk together flour, granulated sugar, and brown sugar.
2. Cut in the butter using a pastry blender until the mixture is crumbly. Set aside.

Pie Filling:

1. Mix together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
2. Gently roll out the pie crust on a lightly floured surface to a 12-inch circle.
3. Fold the pie crust in half or roll it around your rolling pin to transfer it to the pie plate.
4. Gently fit the crust into the pie pan to form the bottom crust, trim the excess dough to about an inch over the edge, and tuck the excess dough in along the edge. Flute or crimp the edge.
5. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping.
6. Place the pie on a rimmed baking sheet to catch any spills.
7. Bake in a preheated 375-degree oven for 50-55 minutes or until golden brown and bubbling.
8. If needed, cover the pie with a loose piece of aluminum foil to prevent over-browning.
9. Allow the pie to cool completely before slicing.

Serving Suggestions

Serve slices of this delicious pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect summer dessert.

Storage Information

Store any leftover pie covered in the refrigerator for up to 3 days.

Techniques or Tips

• Make sure the butter for the pie crust and streusel topping is well-chilled to ensure a flaky crust and crumbly topping.
• For a decorative edge, use a fork to press down around the edge of the pie crust or use a fluted pastry wheel to create a decorative pattern.
• If you don’t have a pastry blender, you can use two knives or even your fingers to cut the butter into the flour mixture.

FAQs about Strawberry Rhubarb Crumble Pie

1. Can I use frozen fruit instead of fresh? Yes, you can use frozen strawberries and rhubarb if fresh is not available. Just be sure to thaw and drain them before using in the pie.

2. Can I make the pie crust and topping ahead of time? Yes, you can make the pie crust and streusel topping ahead of time and refrigerate them until you’re ready to assemble the pie.

3. Can I freeze this pie? Yes, you can freeze this pie before or after baking. If freezing before baking, assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. If freezing after baking, allow the pie to cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

RECIPE

Ingredients:

Pie Crust:

• 1/2 cup chilled butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5-6 tablespoons chilled water

Streusel Crumb Topping:

• 1 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup butter, cut into cubes

Pie Filling:

• 3 cups sliced rhubarb (1/4 – 1/2 inch cuts)
• 2 1/2 cups chopped strawberries
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 3 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Instructions:

1. In a large bowl, combine the chilled butter, flour, and salt.
2. Using a pastry blender, cut in the butter until the mixture is very crumbly.
3. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together.
4. Form the dough into a disk, wrap it in plastic, and chill it for at least 2 hours.

Streusel Crumb Topping:

1. In another bowl, whisk together flour, granulated sugar, and brown sugar.
2. Cut in the butter using a pastry blender until the mixture is crumbly. Set aside.

Pie Filling:

1. Mix together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
2. Gently roll out the pie crust on a lightly floured surface to a 12-inch circle.
3. Fold the pie crust in half or roll it around your rolling pin to transfer it to the pie plate.
4. Gently fit the crust into the pie pan to form the bottom crust, trim the excess dough to about an inch over the edge, and tuck the excess dough in along the edge. Flute or crimp the edge.
5. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping.
6. Place the pie on a rimmed baking sheet to catch any spills.
7. Bake in a preheated 375-degree oven for 50-55 minutes or until golden brown and bubbling.
8. If needed, cover the pie with a loose piece of aluminum foil to prevent over-browning.
9. Allow the pie to cool completely before slicing.