Ingredients
Equipment
Method
- Begin by preparing your pie crust. If using my Go-To Pie Crust recipe, you will only need half of it. 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 a decorative edge. Place it in the refrigerator to chill while you prepare the filling and topping.
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the chopped rhubarb, hulled and cubed strawberries, light brown sugar, white sugar, all-purpose flour, fresh lemon juice, and a pinch of salt. Mix with a spoon until all the ingredients are evenly combined and the fruit is well coated. Set this vibrant fruit mixture aside.
- Next, prepare the delightful crumble topping. In a separate bowl, mix together the cold unsalted butter cubes, all-purpose flour, light brown sugar, quick oats, and ground cinnamon. Using your hands works best to rub the butter into the dry ingredients until crumbly, forming pea-sized clumps. Alternatively, you can use a spoon or a pastry cutter.
- Remove your chilled pie dough from the refrigerator. Fill the dough-lined pie pan with the prepared strawberry rhubarb mixture, leveling off the top gently. Then, sprinkle the crumbly topping evenly over the fruit filling. Make sure to cover the entire surface for that perfect crunchy layer.
- Bake the pie for 20 minutes at 400°F (200°C). After this initial bake, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes. Your pie is done when the fruit filling is visibly bubbling through the crumb topping, and the topping itself is golden brown and fragrant.
- Let the pie cool for at least two hours before slicing and serving. This crucial cooling time allows the fruit filling to set properly, preventing it from being too runny. Serve with a scoop of vanilla ice cream.
Nutrition
Notes
Use fresh or thawed frozen fruit, draining well. Store-bought crust is fine. Adjust sugar to fruit sweetness; quick oats can be swapped for flour in the crumble. For best results, cool pie for at least two hours before serving. Store refrigerated up to 5 days, or freeze. Nutrition information is estimated and may vary.