Description
Indulge in the perfect combination of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie. A buttery crust, juicy fruit filling, and a crunchy streusel topping make this pie a true summer treat.
Ingredients
Scale
Pie Crust:
- ½ cup chilled unsalted butter, cut into small cubes
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 4–6 tablespoons chilled water
Streusel Crumb Topping:
- 1¼ cups flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup unsalted butter, cut into cubes
Pie Filling:
- 3 cups sliced rhubarb (¼ –½ inch cuts)
- 2½ cups chopped strawberries
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 3½ tablespoons cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Instructions
- Prepare the Pie Crust: In a bowl, combine the chilled butter, flour, and salt. Using a pastry blender, cut in the butter until the mixture is very crumbly. Gradually add chilled water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 2 hours.
- Make the Streusel Crumb Topping: In a separate bowl, whisk together the flour, granulated sugar, and brown sugar. Cut in the chilled butter using a pastry blender until the mixture becomes crumbly. Set the topping aside.
- Prepare the Pie Filling: In a large bowl, mix the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Toss to combine.
- Assemble the Pie: On a lightly floured surface, roll the chilled pie crust into a 12-inch circle. Transfer the rolled crust to a pie plate, folding or rolling it around your rolling pin. Gently press the crust into the plate, trim the edges to about 1 inch over the side, then fold the excess dough inward and flute or crimp the edge.
- Fill and Top the Pie: Spoon the fruit mixture into the prepared pie crust. Evenly sprinkle the streusel topping over the filling.
- Bake the Pie: Place the pie on a rimmed baking sheet to catch any overflow. Bake in a preheated oven at 375°F for 50-55 minutes, or until the top is golden brown and the filling is bubbling. If the top starts to over-brown, cover it loosely with aluminum foil.
- Cool and Serve: Allow the pie to cool completely before slicing to let the filling set.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Strawberry Rhubarb Pie, Pie Recipe, Summer Dessert, Fruit Pie
