Strawberry Rhubarb Crumble Pie Recipes

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.

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

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.

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:

• Heat oven to 350°F.
• Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar until mixture resembles coarse crumbs. Add oats; pulse just until blended.
• Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up sides of 9-inch square pan.
• Toss fruit with dry pudding mix and remaining sugar; spoon into crust. Sprinkle with reserved oat mixture.
• Bake 50 to 55 min. or until rhubarb is tender. Cool slightly.

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.

STRAWBERRY-RHUBARB CRUMB PIE

Steps:

• Preheat the oven to 375°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated. Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is thick and bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Strawberry-Rhubarb Crumb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

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.