Crumb-Topped Strawberry Rhubarb Pie15 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 1 hr 20 min
“A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.” - by JessWaka
Original recipe yields 1 9-inch pie
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Amount Per Serving (8 total)
- 506 cal
- 19.2 g
- 81.1 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"This pie was delicious and not difficult to make at all. I did cheat and use a frozen deep dish pie crust as I was short of time. The filling was more than adequate to fill the pie and the crumb toppi..." See moreng did not all fit on. Next time, I would cut down a bit on the sugar in the filling, but there are no other changes I would make. The cinnamon and nutmeg are nice in the filling. Put the pie on a cookie or abking sheet, as the filling drips out a bit. I would definitely make this again. Thank you!"
"This was a great recipe. I did cut the sugar in the filling down to just under a cup, and could almost cut it to 3/4 of a cup, for my taste. I also cut down on the topping, as another reviewer said ..." See moreit made too much. Even after cutting it by about 1/4, I still ended up with about twice as much as I actually used, so I am saving the rest for future use on muffins or something. I also omitted the pecans as I didn't have any, and really don't like them much anyway. I will definitely be using this recipe again."
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