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Yields one 9” pie
1 cup flour
1/4 teaspoon salt
4 oz butter (1 stick), cold & cut into small pieces
2-3 tablespoons cold water
1 cup sugar
2 tablespoons all purpose flour
1 tsp orange zest (optional)
1/4 teaspoon salt
4 cups rhubarb, trimmed and cut into 1” & 1⁄2” pieces
3 cups strawberries, trimmed and cut in half (or quarters if they are large)
2 TBLS unsalted butter
4 oz butter (one stick cold, unsalted & cubed)
1 1/3 cups flour
3/4 cup brown sugar
1/2 tsp ground cinnamon
3/4 teaspoon salt
Directions for the Strawberry & rhubarb crumb pie
- Make your pie dough first. Preheat conventional oven to 425°. For pie dough, place the flour, butter, and salt into a food processor; pulse until the butter is pea sized and resembles a coarse meal. Add the water, one tablespoon at a time, and pulse until a crumbly dough forms. Turn the dough out onto a floured surface and flatten into a disc. Wrap and refrigerate the dough for approximately 30 minutes.In the meantime, for the filling, combine the granulated sugar, flour, and salt in a large bowl. Remove 2 tablespoons and set aside.To make crumb topping, place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).
On a lightly floured work surface, roll the disk of dough into a circle shape, about 11” in diameter and 1/8” thick. Fit the dough over a 9-inch pie pan and crimp the edges as desired. Sprinkle the 2 tablespoons of the sugar/flour mixture that was set aside onto the bottom of the crust. Toss the rhubarb pieces in the remaining sugar mixture; set aside.
Pour the rhubarb filling evenly into the pie pan. Dot with 2 TBLS of butter. Cover the pie evenly with the crumb mixture. Place the pie on a sheet pan lined with parchment paper and put into the oven for 10 minutes. Reduce oven heat to 350° and bake for 35-45 minutes longer until the juices are thick and bubbly.
Remove from the oven and allow the pie to cool for at least 4 hours.