Strawberry Rhubarb Pie with Crumb

Have you ever taken a bite of a pie that feels like a warm hug? If you haven’t yet tried a Strawberry Rhubarb Pie with Crumb, you’re in for a delicious surprise. This delightful dessert marries the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery, crunchy crumb that makes every bite utterly satisfying. Not only is this dish perfect for family gatherings, but it also has that homemade charm that brings everyone back to the table. Ready to create something incredible?

Ingredients

To craft this scrumptious Strawberry Rhubarb Pie with Crumb, gather the following ingredients:

• For the Pie Filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar (adjust to taste)
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

• For the Pie Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons ice water

• For the Crumb Topping:

  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1/3 cup unsalted butter, melted
  • ¼ teaspoon cinnamon
  • Pinch of salt

Consider these substitutions for a fun twist: You could swap out the sugar for coconut sugar or use a sugar substitute for a healthier option. If you’re working with seasonal ingredients, feel free to mix in some blueberries or add a dash of ginger for an extra kick.

Timing

Before diving into the process, let’s break down the timing. You’ll need about 20 minutes for preparation and 45-50 minutes for baking, making the total time around 1 hour and 10 minutes. If you’re using pre-made dough, you could save a bit of time, making this pie an ideal choice for a quick yet satisfying dessert.

How to Make Strawberry Rhubarb Pie with Crumb

Step 1: Start by preparing the pie crust. In a large bowl, mix together the flour, sugar, and salt. Gradually cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Next, add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: While the dough chills, prepare the filling. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Gently stir until the fruit is coated and set aside to let the flavors mingle.

Step 3: Preheat your oven to 425°F (220°C). After the dough has chilled, roll it out on a floured surface to fit your pie dish. Transfer the rolled dough to the dish and trim any excess hanging over the edges. Pour the prepared fruit mixture into the crust, spreading it evenly.

Step 4: Make the crumb topping. In a separate bowl, mix the flour, oats, brown sugar, melted butter, cinnamon, and a pinch of salt until crumbly. Sprinkle this mixture evenly over the pie filling, ensuring every bite will have that delicious, buttery crumble.

Step 5: Bake the pie in your preheated oven for 10 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is bubbly and the topping is golden brown. If the crust begins browning too quickly, cover the edges with foil.

Step 6: Remove the pie from the oven and let it cool for at least 30 minutes before slicing. This waiting time will help the filling set up nicely.

Healthier Alternatives

If you’re seeking a lighter option, consider these alternatives:

• For the Crumb Topping: Swap white flour for almond flour for a gluten-free option, or use coconut oil instead of butter for a dairy-free version.
• For the Sweetness: You can substitute sugar with honey or maple syrup, adjusting quantity to taste.
• For the Crust: Try a whole wheat flour crust or almond flour crust if you’re looking to boost fiber and nutrients.

Serving Suggestions

Serving this pie can be just as delightful as baking it! Consider these ideas to elevate your dessert experience:

• Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting finish.
• Serve warm with a light dusting of powdered sugar for a touch of elegance.
• To enhance flavor, consider offering a refreshing side of mint tea or a sprinkle of fresh mint leaves on top of the pie.

Common Mistakes to Avoid

To ensure your pie turns out perfectly, avoid these common pitfalls:

• Not chilling the dough long enough can lead to a crust that shrinks while baking.
• Overmixing the crumb topping can result in a dense texture rather than the desired light, crumbly finish.
• If you don’t let the pie cool before slicing, you might end up with a runny filling—patience is key!

Storage Tips

Storing your Strawberry Rhubarb Pie with Crumb is easy:

• Refrigerator: Cover the pie with plastic wrap and it will last for about 3-4 days.
• Freezer: Wrap the pie tightly in plastic wrap, then foil, and freeze for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until warmed through, roughly 20-30 minutes.

For meal prep, consider making the filling ahead of time and freezing it. This way, you can enjoy fresh pie any day!

Conclusion

Making a Strawberry Rhubarb Pie with Crumb is a delightful experience that brings together simple ingredients into a fragrant, mouthwatering dessert. Not only is this pie a treat for your taste buds, but it’s also a chance to create cherished memories with friends and family. So roll up your sleeves, put on your apron, and give this recipe a try—you won’t regret it! Be sure to explore more delicious treats as you venture into the wonderful world of baking.

How can I tell when the pie is done baking?

Look for a bubbly filling and a golden-brown crumb topping. The pie should also be firm to the touch, not jiggly.

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but it’s best to let it thaw and drain excess moisture to prevent a runny filling.

What if I don’t have cornstarch?

You can substitute cornstarch with all-purpose flour, but you might need to increase the amount slightly.

Can I make this pie ahead of time?

Absolutely! You can prepare it a day in advance. Just store it in the refrigerator and reheat before serving.

What are some variations for this pie?

Feel free to add other fruits like blueberries or peaches, or spice it up with a hint of ginger or nutmeg for additional flavor!

Strawberry Rhubarb Pie with Crumb

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• Author: larsen
• Total Time: 70 minutes
• Yield: 8 servings 1x

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Description

A delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery, crunchy crumb.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• 4–5 tablespoons ice water
• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• 1/3 cup unsalted butter, melted
• ¼ teaspoon cinnamon
• Pinch of salt

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Instructions

1. Start by preparing the pie crust. In a large bowl, mix together the flour, sugar, and salt. Gradually cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Next, add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. While the dough chills, prepare the filling. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Gently stir until the fruit is coated and set aside to let the flavors mingle.
3. Preheat your oven to 425°F (220°C). After the dough has chilled, roll it out on a floured surface to fit your pie dish. Transfer the rolled dough to the dish and trim any excess hanging over the edges. Pour the prepared fruit mixture into the crust, spreading it evenly.
4. Make the crumb topping. In a separate bowl, mix the flour, oats, brown sugar, melted butter, cinnamon, and a pinch of salt until crumbly. Sprinkle this mixture evenly over the pie filling.
5. Bake the pie in your preheated oven for 10 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is bubbly and the topping is golden brown. If the crust begins browning too quickly, cover the edges with foil.
6. Remove the pie from the oven and let it cool for at least 30 minutes before slicing.

Notes

Consider serving with vanilla ice cream or mint tea for a delightful experience. Use whole wheat flour for a healthier crust or almond flour for a gluten-free option.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 20g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 30mg