Strawberry Rhubarb Pie – Regular & Crumble Top Recipe

Indulge in the delightful flavors of spring with this classic Strawberry Rhubarb Pie. Bursting with the natural sweetness of strawberries and the tangy goodness of rhubarb, this pie is a perfect balance of flavors and textures. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this timeless dessert is sure to become a family favorite.

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into small cubes
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water

For the Filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1/2 cup to 1 cup granulated sugar (or 1/4 cup + 2 tablespoons of honey)
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)

For the Egg Wash:

• 1 large egg
• 1 tablespoon water
• 1 tablespoon granulated sugar (for sprinkling on top)

Instructions:

For the Pie Crust:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, and mix the dough gently with your hands. Add just enough water until the dough comes together and forms a ball. Be careful not to overwork the dough.
3. Form the Crust: Divide the dough into two equal parts and shape each into a flat disc. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes to allow the dough to chill and rest.

For the Filling:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Mix the Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Gently toss the mixture until the fruits are evenly coated.

Assembling the Pie:

1. Roll Out the Dough: On a lightly floured surface, roll out one of the chilled pie crust discs to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
2. Add the Filling: Pour the strawberry rhubarb filling into the prepared pie crust, spreading it evenly.
3. Dot with Butter: Scatter the small pieces of unsalted butter on top of the filling.
4. Roll Out the Top Crust: Roll out the second chilled pie crust disc to a similar size as the bottom crust. You can either cover the pie with a whole top crust or create a lattice pattern by cutting strips of dough and weaving them over the filling.
5. Seal and Crimp: If using a whole top crust, place it over the filling, trim any excess dough from the edges, and crimp the edges of the top and bottom crusts together to seal the pie. If using a lattice top, carefully weave the strips over the filling and seal the edges.

Finishing Touches:

1. Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust with the egg wash to give it a beautiful golden color when baked.
2. Sprinkle Sugar: Sprinkle granulated sugar evenly over the top crust for added sweetness and crunch.

Baking the Pie:

1. Place the Pie in the Oven: Carefully place the assembled pie on a baking sheet to catch any drips. Bake in the preheated oven for about 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
2. Cool and Serve: Allow the Strawberry Rhubarb Pie to cool for at least 1 to 2 hours before serving. Serve it warm or at room temperature, and savor each delicious slice.

Note:

Strawberry Rhubarb Pie is best enjoyed on the day it’s made, but you can store any leftovers in the refrigerator for a couple of days. The pie can be reheated in the oven at a low temperature to retain its crispness. Enjoy this delectable dessert with your loved ones and celebrate the flavors of spring!

For Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes

For the Crumble Topping:

1. Prepare the Crumble: In a separate mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and salt. Mix well.
2. Add the Butter: Add the chilled butter cubes to the dry mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Finishing Touches: (optional)

1. Add the Crumble: Sprinkle the crumble topping evenly over the prepared strawberry rhubarb filling in the pie crust.

Egg Wash and Sugar Sprinkle:

1. Egg Wash: In a small bowl, whisk together 1 egg and slash of water to create an egg wash. Brush the crumble topping with the egg wash to give it a beautiful golden color when baked.
2. Sprinkle Sugar: Sprinkle granulated sugar evenly over the crumble topping for an extra touch of sweetness and crunch.