Strawberry-Rhubarb Crumb Pie
Sweet yet tangy fruit pie with a golden buttery topping and flaky pastry crust
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.