Ingredients
Equipment
Method
Prepare Pie Dough
- Make your favorite pie dough recipe ahead of time. This chilling step is crucial for a flaky, tender crust.
Roast the Fruit Filling
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. In a large bowl, combine the quartered strawberries, chopped rhubarb, granulated sugar, and fresh lemon juice. Spread this fruit mixture evenly in a single layer on the prepared baking sheet. Roast for 2 to 2 ½ hours, stirring the fruit occasionally to prevent any corners from getting too dark. Continue roasting until the fruit and its liquid are condensed and jam-like. Remove the intensely flavorful fruit filling from the oven and let it cool completely. You should have about 2 cups of this concentrated goodness.
Blind Bake the Pie Crust
- Increase your oven temperature to 400°F (200°C). On a lightly floured surface, roll the chilled pie dough into a 14-inch round. Carefully fit the dough into your 9-inch pie plate. Trim any excess dough, leaving about a ½-inch overhang, then roll the excess under to create a neat edge and crimp decoratively. Use a fork to gently dock the bottom of the pie shell all over. Refrigerate the prepared crust for 20 minutes.
- Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the parchment paper and weights. Reduce the oven temperature to 375°F (190°C). Continue baking the crust for another 15-20 minutes, or until it looks dried out and lightly browned. If the crust edges begin browning too quickly, you can cover them with strips of foil or a pie shield.
Make the Crumble Topping
- While the crust bakes, prepare the crumble. In a small bowl, combine the all-purpose flour, light brown sugar, rolled oats, and kosher salt. Add the cold, cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake the Pie
- Once the blind-baked crust has cooled slightly, pour the completely cooled roasted fruit filling into it. Smooth the filling into an even layer using the back of a spoon. Evenly sprinkle the prepared crumble topping over the fruit. Return the assembled roasted strawberry rhubarb pie to the oven, which is still set at 375°F (190°C). Bake for 18-22 minutes, or until the crumble topping is golden brown and the filling is bubbly. Let the pie cool completely on a wire rack before attempting to slice and serve. This cooling time is essential for the filling to set properly.
Nutrition
Notes
Ensure fruit is roasted until jam-like and pie is cooled completely to prevent a runny filling. Blind bake and chill crust for crispness. Use cold butter for the crumble. Leftovers keep in the fridge for 4 days, or can be frozen. Serve with ice cream or whipped cream. Consider adding cinnamon or other berries for variations. Nutrition information is estimated based on common ingredients and serving sizes and may vary.