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Strawberry Rhubarb Pie with Crumb Topping

Vibrant Strawberry Rhubarb Pie with Crunchy Crumb Topping

Delight in the sweet-tart bliss of Strawberry Rhubarb Pie with Crumb Topping, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups strawberries Feel free to swap with raspberries or blueberries for a different twist.
  • 2 cups rhubarb Make sure it’s fresh for the best flavor.
  • 1 cup granulated sugar Reduce by ¼ cup if your fruit is particularly sweet.
  • ¼ cup light brown sugar Enhances the flavor complexity and deepens sweetness.
  • ¼ cup cornstarch Serves as a thickening agent for the filling.
  • 1 teaspoon vanilla extract Almond extract is a lovely alternative.
  • ½ teaspoon salt Balances sweetness and enriches flavor of the filling.
  • 1 pie crust store-bought or homemade Ensure it’s chilled for optimal results.
For the Crumb Topping
  • 1 cup flour Use all-purpose or whole-wheat flour depending on your preference.
  • ½ cup oats Opt for rolled oats for the best outcome.
  • ½ cup light brown sugar Provides sweetness and enhances flavor in the topping.
  • ¼ cup granulated sugar Additional sweetness for the crumb topping.
  • 1 teaspoon cinnamon Adjust according to personal preference.
  • ¼ teaspoon salt Elevates the sweetness of the topping.
  • ½ cup cold, cubed butter Can be substituted with vegan butter for a dairy-free option.

Equipment

  • Oven
  • mixing bowl
  • Pie dish
  • Baking Sheet
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any potential drips from the pie.
  2. In a large mixing bowl, gently combine the strawberries and rhubarb with sugars, cornstarch, vanilla extract, and salt. Let sit for about 10 minutes.
  3. Roll out your pie crust to fit a 9-inch pie dish and transfer it carefully to the dish.
  4. Pour the prepared fruit filling evenly into the lined pie crust.
  5. In another bowl, mix the flour, oats, sugars, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Sprinkle the crumb topping over the fruit filling evenly.
  7. Place the pie on the baking sheet in your preheated oven and bake for 45-50 minutes.
  8. Allow the pie to cool on a wire rack for at least 2 hours to let the filling set properly.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Ensure berries and rhubarb are well-drained if using frozen fruit to prevent a watery filling. Keep the pie crust chilled before baking for optimal results.

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