Humble Strawberry Rhubarb Crumble Pie Recipes

STRAWBERRY/RHUBARB CRUMB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

STRAWBERRY RHUBARB CRUMBLE PIE

Steps:

• Begin by preparing your pie crust. (If using my Go-T0 Pie Crust recipe (linked below), you will only need 1/2 of the recipe.) Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form an edge. Place it in the refrigerator to chill.
• Preheat your oven to 400 degrees F.
• In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.
• Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.
• Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.
• Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You'll know the pie is done when the filling is bubbling and the top is browned.
• Let the pie to cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.

HUMBLE STRAWBERRY RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
• Prepare pie crust and place in a 9-inch pie plate.
• Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
• Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
• Spoon filling into pie shell and sprinkle evenly with topping.
• Place pie on lined baking sheet and bake 15 minutes.
• Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
• Let cool on a wire rack for at least 20 minutes before serving.
• Optional: you can top each slice with vanilla ice cream before serving.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

RHUBARB STRAWBERRY RHUBARB CRUMBLE PIE

Steps:

• Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.
• In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425 for 10 minutes. Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.

RHUBARB-STRAWBERRY HERB CRUMBLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
• Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
• Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
• Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE

Steps:

• 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.