This Strawberry Rhubarb Crumb Pie is one of those deserts that after baking it and tasting it you say “Wow! That was worth the effort!”
When I walked into the room where my extended family was sitting, even before anyone tasted the pie, there were anticipation comments flying around. We ate it about 2 hours after I’d baked it. The filling was not too sweet, tender and warm and the top sweet and crunchy – which was a perfect combination.
My grandmother had given me some frozen rhubarb a few weeks ago so I wanted to use it. There was not as much as I needed for this recipe so I substituted with strawberries and added extra flour for thickening.
I had some problems with the dough and crumble because the mixture of butter and solid vegetable oils I used was not cold enough. I used the same for the crumble, instead of butter, so I couldn’t sprinkle the crumble onto the pie but rather had to put small pieces all over it – but no one knew the difference.
Here is a fabulous pie filling with the crust recipe I baked it in.
Strawberry Rhubarb Crumb Pie
- 1 1/4 cups (140 grams) all-purpose flour
- 1/4 teaspoon (2 grams) salt
- 1 tablespoon confectioners (7 grams) sugar, optional
- 1/2 cup (115 grams) shortening, chilled (I used half butter half shortening)
- 3 tablespoons ice water (I used 2 tablespoons)
- Whisk the flour and salt together in a medium size bowl. With a pastry blender (I used 2 butter knives), cut in the cold shortening until the mixture resembles coarse crumbs.
- Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. (2 tablespoons was more than enough for my dough. After 1 tablespoon my dough was already a ball.)
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (I chilled mine for almost 2 hours.)
- Roll out dough, and put in a pie plate. (My dough was very moist so I rolled it on a floured counter with plastic rap over it so I could lift it easier. I then flipped it before it was too big and difficult to get off the counter, and rolled it on the other side.)
- Fill with filling and bake.
- 1 egg
- 1 cup (225 grams) sugar
- 2 tablespoons all-purpose flour (I used 3)
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb, cut into 1/2 inch pieces (I used 350 grams of frozen rhubarb)
- 1 pint (288 grams) fresh strawberries, halved (I used 400 grams big strawberries cut into 12 pieces each)
- 3/4 cup (85 grams) all-purpose flour
- 1/2 (100 grams) cup packed brown sugar
- 1/2 cup (45 grams) quick-cooking or rolled oats
- 1/2 cup (115 grams) cold butter
Directions for filling and topping
- In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
- For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit.
- Bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) bake for 35 minutes or until golden brown and bubbly. (35 minutes was perfect for me.) Cool on a wire rack.
There are things you could do to make the pie even better, for example, brush egg white on the pie crust and then pre-bake it for 5 minutes. This should make the pie crust crunchy. I didn’t want to spend more time then I already had making the pie so I opted for not doing that this time.
You could also serve it with vanilla ice cream or whipped cream – which I’m sure everyone knows enhances any pie.
You really have to try this Strawberry Rhubarb Crumble Pie. It’s simply Delish!!