Strawberry Rhubarb Crumble Pie

I made this recipe for fathers day, and it. was. a. learning process… I do not make many pies. Even with that taken into consideration it was surprisingly very well liked! (take note beginner bakers!! Just kidding.)


 My brother even said, “You’ve been getting better at this stuff.” It was quite the compliment.

The pie recipe itself is probably why even if one thing isn’t great the rest will still shine. It has crust, and a delicious filling, and a crumble topping. Everything that I like about summer in one dish. So I mean if maybe someones crust doesn’t turn out amazing, the topping is still there to save you! Or vice versa. 

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 I found the recipe here. Although I wish I had thought of it..

 I did adapt it by using my own pie crust recipe, and changing the topping a little. This makes one 9-inch pie, and I know it looks big, but seriously it will get eaten.


 For the crust:

 2 cups flour

1 teaspoon salt

1/3 cup shortening

1/3 cup plus 2 tablespoons butter

cold water

 For the Filling:

 3 cups of rhubarb cut into 1/2 inch pieces

3 cups of strawberries, hulled and cut in half

1/3 cup of brown sugar

1/2 cup of white sugar

2 tablespoons of lemon juice

1/4 cup of cornstarch

a large pinch of salt

 For the topping:

 3/4 cup of all purpose flour

1 cup of old fashioned oats

2/3 cup brown sugar

1/2 teaspoon nutmeg

a large pinch of salt

6 tablespoons butter, cut into chunks (I just used margarine, but if you can have butter it would be better) 


 First you need to make the crust. Mix all the dry ingredients in a medium bowl, then cut in the butter ad shortening until it’s in 1/2 inch pieces (these bigger pieces make the crust flakey). Add enough cold water so that it makes a dough that is easy to work with. Chill for 10 minutes in the refrigerator. After this you can roll it out until it’s big enough to fit the 9-inch pie pan, trim any edges so that they’re right at the edge of the pan. Then you can crimp them with your fingers, or a fork. Refrigerate for another 30 minutes. While the pie crust is in the fridge you can make the filling and topping.

Preheat the oven to 400 degrees F, on bake. For the filling place the cut rhubarb and strawberries in a medium sized bowl. Then add the sugars, cornstarch and salt. toss until everything is evenly covered. Add the lemon juice. Toss again.

Using a small bowl mix in all the dry ingredients for the crumble topping; flour, oats, sugar, and salt. Then work in the butter with your fingers until the mixture is all somewhat moist, and will hold together when pressed. 

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Take the pie crust out of the fridge, fill with the filling. Spread it out so it’s mostly flat. Then sprinkle the crumble topping on top. Place the pie on a baking sheet, so that no juice spills in the oven. Bake for 20 minutes, then reduce the heat to 350 degrees F, cover the edges of the crust with tin foil (to prevent burning) and bake for an additional 35 to 45 minutes, until the top is golden brown and the filling is bubbling.

Allow to rest before serving, as this gives the filling time to firm up a bit. Enjoy!


One thought on “Strawberry Rhubarb Crumble Pie

  1. Pingback: Strawberry Galette | Petite Panini

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