Strawberry Rhubarb Pie

I first made this pie six years ago to bring to a BBQ at my friend Libby’s house, and have been thinking about it every summer since! I finally re-made it to bring to another BBQ with my friends Krishna & Weedy, using freshly picked strawberries from Stonehaven Farms. It was both the best looking and best tasting pie I have ever made, and I had to document it here. The recipe is still perfect, so I’m just copying it below.

Slice

Strawberry Rhubarb Crumb Pie

Source: Crust from Smitten Kitchen, Filling and Crumb Topping from Joy the Baker

Ingredients

Crust

  • 1 1/4 cups flour
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, cold, cubed
  • 1/2 cup ice water

Filling

  • 1 lb rhubarb, diced into 1/2″ thick pieces
  • 1 lb strawberries, hulled and sliced in half
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 2 tbsp lemon juice

Topping

  • 3/4 cup flour
  • 3/4 cup rolled oats
  • 2/3 cup sugar
  • pinch salt
  • 6 tbsp butter (3/4 stick), cold, cubed

Directions

  1. For the crust, add the flour, sugar and salt to a big bowl, and stir together. Add the butter, and use a pastry cutter to cut it in, until the butter is the size of peas and the mixture is crumbly. Start by adding 1/4 cup of cold water, and stir together with a spatula until the dough starts to come together. Add more ice water a tbsp at a time, until all the floury bits are incorporated. Knead the dough very briefly with your hands until it all comes together, then shape into a disc and wrap in plastic wrap. Stick it in the fridge to chill for about an hour. You can use the same bowl and pastry cutter to make the crumble in Step 3.
  2. For the filling, toss everything (fruit, sugars, salt, cornstarch and lemon juice) together and let sit while you make the crumble.
  3. For the crumble, whisk together the flour, oats, sugar and salt in a medium bowl. Add the butter and cut in with a pastry cutter or a fork. I like to use my hands to get everything incorporated. Chill until the crust is ready to go.
  4. Preheat the oven to 400°. Roll out your dough on a well-floured counter, then gently add to your pie plate, trim the edges and crimp if you like.
  5. Add 1/2 cup of the crumble mixture to the fruit, stir, and pour the whole thing into the pie plate. Crumble the rest of the crumble over top. Place on a baking sheet, and bake for 20 minutes, then turn the oven down to 350 and bake for another 35-45 minutes until the top is golden and bubbly. (If it gets too brown, too fast, just cover lightly with foil.)

Before & After