I’ve been making all the rhubarb things over the past couple weeks! ‘Tis the season! My rhubarb patch here at home isn’t doing that well this year. I think it needed more rain in early spring and that just didn’t happen this year. A little manure would probably be beneficial too although its still fairly early and maybe I’m just impatient. My patch at our cottage about two hours away is doing amazing though. It’s very well established and gets lots of sun every day. I picked a bunch when I was there on the weekend and that’s what I used for this pie. Hope to get back there this weekend so I can pick another bunch. What tips do you have for keeping your rhubarb patch producing?
My go-to recipe for pie crust is the one on the Crisco box/can. I have always had great luck with it, always tender and flaky. This time though, I decided to switch things up and try a new recipe. The crust was easy to put together with less ingredients than the Crisco version and really tasty, flaky and tender. I’ll definitely make it again! I also decided to go with a single crust and a crumb topping instead of the standard double crust. The extra butter and cinnamon in the topping really compliments the sweet and tangy strawberry and rhubarb filling. This recipe comes from a book called Perfect Pies by Michele Stuart. I purchased the book at a huge discount a few years ago now and it’s become a favourite cookbook. Funny how that happens sometimes isn’t it? I could buy a cookbook and pay $30 or $40 and never use it, purchase one at a local discount store for under $5 and it becomes a favourite. I’ m a cookbook addict I must admit. I own lots, I’m always looking for new ones though.
Strawberry-Rhubarb Crumb Pie
Ingredients
For the Crust – Makes one 9 or 10 inch double pie crust. You will need only one crust for the bottom, the top will be a crumb topping. Freeze remaining dough or keep in the refrigerator for up to 5 days.
- 2 Cups all-purpose flour
- 1 Tsp salt
- 3/4 Cup Crisco shortening, plus 2 tbsp
- 5 Tbsp ice cold water
- 1/4 Cup heavy cream
Crumb Topping
- 1/2 Cup all-purpose flour
- 1/3 Cup firmly packed light brown sugar
- 1 Tsp cinnamon
- 1/4 Tsp salt
- 5 Tbsp unsalted cold butter, cut into cubes
Filling
- 1 Cup sugar
- 1/4 Cup cornstarch
- Pinch of salt
- 3 Cups hulled strawberries, cut in quarters
- 3 Cups chopped rhubarb
- 1 Tbsp unsalted butter
Instructions
- Preheat oven to 375 degrees F. Mix together flour and salt. Cut in cold butter pieces with a pastry blender. Add ice water 1 tbsp at a time until the dough comes together when you can form a ball easily when you press the dough together. Be careful not to overwork the dough, I use either a fork or my hands at this point. The less you handle the dough, the flakier your crust will be. Divide dough in half, form two balls and wrap in plastic wrap. Press each ball into a disk. Refrigerate for about an hour to make it easier to roll out. You will only use one disk of dough for this pie. You can freeze the rest for later or keep refrigerated for up to 5 days. Once chilled, roll dough on a lightly floured surface into a 10 inch circle. Place dough into a 9 inch pie plate. Using the tines of a fork, print several holes in the bottom of the crust. Brush edges of crust with the heavy cream.
- In a large bowl, combine first three filling ingredients. Add strawberries and rhubarb and stir together until fruit is thoroughly coated. Place in pie shell and dot the top with the butter.
- Prepare the crumb topping. Mix together all ingredients except butter. Using a pastry blender, cut butter into flour mixture. Sprinkle mixture over the top of the pie.
- Place pie on a foil or parchment paper covered baking sheet and bake for 50-60 minutes until crust is golden brown and filling is thickened and bubbling. Transfer to a wire rack and cool for 1 1/2 hours before cutting.