Strawberry Rhubarb Pie

With our homemade all-butter pie crust and chewy oat topping, this strawberry rhubarb pie will surely become a summer staple. The tart rhubarb pairs perfectly with the sweet strawberries.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 40

Cooling Time 2

Total Time 3 5

Servings servings

Calories 571kcal

Author Karly Campbell

Ingredients

For the crust:

1 1/2 cups cold butter cut into cubes
3 cups flour plus a bit more for rolling the dough
1 teaspoon salt
Pinch white sugar
1 large egg beaten
5 tablespoons cold water
1 tablespoon vinegar

For the filling:

1 large egg
2/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon corn starch
1 teaspoon vanilla extract
3/4 pound fresh rhubarb cut into 1/2 inch pieces
1 pint fresh strawberries cored and halved

For the crumb topping:

3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter cubed

Instructions

To make the crust:

Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs.
Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.
Place in the refrigerator until ready to fill.

To make the filling:

In a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
Dump in the strawberries and rhubarb and toss to coat in the mixture.
Pour the mixture into the prepared pie shell.

To make the crumb topping:

In a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
Sprinkle over the top of the pie.

To bake the pie:

Place the pie in a preheated 400 degree oven for 10 minutes.
Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned. Use a pie shield or foil to line the edges of the crust if it begins to brown too much during baking.
Cool completely on a wire rack before slicing and serving.

Notes

Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.

Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball.

Storage: Store pie tightly covered in the fridge for up to 4 days.

Nutrition