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How to Make Crumb-Topped Strawberry Rhubarb Pie - A Step-by-Step Guide

Nothing says summer quite like the sweet and tangy combination of strawberries and rhubarb. This classic Crumb-Topped Strawberry Rhubarb Pie is the perfect way to celebrate the abundance of these two delicious fruits during the warmer months. With a buttery crust, juicy filling, and crumbly topping, this pie is sure to become a new favorite in your dessert rotation.

One of the best parts about making this pie is getting to soak in the aroma of ripe strawberries and tart rhubarb as the...

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Ingredients

  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup chilled butter
  • 2 tablespoons cold water, or more as needed
  • 1 ¼ cups white sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups rhubarb, sliced 1/2-inch thick
  • 2 cups sliced fresh strawberries
  • ⅓ cup chopped pecans
  • 1 cup all-purpose flour
  • ⅔ cup white sugar
  • ⅓ cup chilled butter

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

    • Nutrition

    506 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 41mg
    • Sodium: 148mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 3g
    • Total Sugars: 51g
    • Protein: 5g
    • Vitamin C: 27mg
    • Calcium: 48mg
    • Iron: 2mg
    • Potassium: 216mg

    Categories

    Sweet recipes
    Dessert recipes
    Baked goods recipes
    Fruit recipes
    Pie recipes