Strawberry Rhubarb Crumble Pie
Strawberry Rhubarb Crumble Pie is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries, all topped with a crumbly, buttery layer. This pie is not only visually appealing with its vibrant colors, but it also boasts a symphony of flavors that makes it a favorite during the warmer months. If you’re looking for a comforting dessert that reminds you of home, this pie is a fantastic choice.
Why make this recipe
Creating a Strawberry Rhubarb Crumble Pie from scratch is an enriching experience that fills your kitchen with warm, inviting aromas. The unique combination of strawberries and rhubarb results in a luscious filling that is both sweet and tart, creating a delightful contrast in taste. Moreover, the crumble topping adds a delightful texture and flavor that elevates the pie. Whether you’re celebrating a special occasion, hosting a dinner party, or just indulging in a sweet treat, this pie is sure to impress friends and family alike.
How to make Strawberry Rhubarb Crumble Pie
Making Strawberry Rhubarb Crumble Pie is a straightforward process that anyone can master. The ingredients come together quickly, allowing you to enjoy this delicious dessert in no time.
Ingredients
- 1 frozen deep dish pie crust, do not thaw (I like Marie Callender’s)
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/2 cup cold butter (cut in pieces)
- 1 Tbsp vanilla bean paste
- 1 1/4 cup sugar
- 1/3 cup flour
- 2 Tbsp cornstarch
- 2 cups thin sliced rhubarb
- 2 cups sliced strawberries
- 1 small apple (peeled and grated, about 1/2 cup)
Directions
- Preheat the oven to 375°F.
- Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers. I like to create some clumps in the mixture by pressing it together.
- In a large bowl, whisk together the sugar, flour, and cornstarch for the filling. Add the fruit and toss to coat it all with the flour-sugar mixture.
- Transfer your frozen pie crust to a pie plate (if desired). Fill the pie crust with the fruit filling and top with the crumble topping.
- Place the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling. Check the pie halfway through; if it seems to be browning too quickly, lay a piece of foil loosely over the top.
- Let the pie cool before slicing; the filling will be very runny if sliced while hot.
How to serve Strawberry Rhubarb Crumble Pie
Serve your Strawberry Rhubarb Crumble Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy elements complement the tart and fruity flavors of the pie, creating a balanced dessert that is simply irresistible.
How to store Strawberry Rhubarb Crumble Pie
To store the pie, allow it to cool completely and then cover it with plastic wrap or foil. It can be kept in the refrigerator for up to 4-5 days. If you’d like to freeze it, wrap the pie tightly in plastic wrap and then in aluminum foil, and it can last for up to 2-3 months. Thaw in the refrigerator before serving.
Tips to make Strawberry Rhubarb Crumble Pie
- Use fresh, in-season strawberries and rhubarb to enhance the flavor.
- For an added depth of flavor, consider adding a pinch of cinnamon or nutmeg to the fruit filling.
- Don’t skip the cooling step; allowing the pie to cool helps the filling set, making for cleaner slices.
Variation
Feel free to experiment with the fruit filling. Adding blueberries or blackberries can create a delightful mixed berry pie. You could also swap out the apple for a different fruit, like peaches, for a unique twist on this classic dessert.
FAQs
Q: Can I use fresh rhubarb instead of frozen?
A: Yes, fresh rhubarb works wonderfully in this recipe. Just ensure it’s trimmed and chopped into thin slices.
Q: What can I do if my pie crust is browning too quickly?
A: If the edges are browning too fast, you can cover them with aluminum foil to prevent burning while the filling continues to cook.
Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare the pie a day in advance. Just store it in the refrigerator and reheat slightly before serving for optimal taste.
Strawberry Rhubarb Crumble Pie
Ingredients
Crust and Crumble Topping
- 1 frozen deep dish pie crust 1 frozen deep dish pie crust, do not thaw (I like Marie Callender's) You can use a store-bought or homemade crust.
- 1 cup 1 cup all-purpose flour
- 2/3 cup 2/3 cup sugar Split between filling and topping.
- 1/2 cup 1/2 cup cold butter (cut in pieces) Keep it cold for the best crumble texture.
- 1 Tbsp 1 Tbsp vanilla bean paste Enhances the flavor.
Fruit Filling
- 1 1/4 cups 1 1/4 cup sugar
- 1/3 cup 1/3 cup flour
- 2 Tbsp 2 Tbsp cornstarch
- 2 cups 2 cups thin sliced rhubarb Can use fresh or frozen.
- 2 cups 2 cups sliced strawberries Use fresh, in-season strawberries if possible.
- 1 small apple 1 small apple (peeled and grated, about 1/2 cup) Adds sweetness and texture.
Instructions
Preparation
- Preheat the oven to 375°F.
- Put the crumble ingredients in a food processor and pulse about 25 times until it resembles coarse crumbs.
- Pour the crumble mixture into a bowl, add the vanilla paste, and work it in with your fingers to create some clumps.
- In a large bowl, whisk together the sugar, flour, and cornstarch for the filling.
- Add the sliced fruit to the dry mixture and toss to coat.
- Transfer the frozen pie crust to a pie plate, fill it with the fruit mixture, and top with the crumble.
Baking
- Place the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling.
- Check the pie halfway through; if browning too quickly, cover with foil.
- Let the pie cool before slicing; filling will be runny if sliced while hot.
