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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie with Crumble Topping

Try this yummy Strawberry Rhubarb Pie with a traditional Pie crust bottom and Yummy Crumble Topping. Perfect for Summer !
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert

Ingredients
  

Pie Crust

  • 1 Cup All Purpose Flour
  • 1/2 tsp Salt
  • 1/3 Cup + 1 tbsp. Shortening
  • 2-3 tbsp. Cold Water

Crumble Topping

  • 1 & 1/4 Cup All Purpose Flour
  • 1/2 Cup Brown Sugar
  • 1/4 tsp Nutmeg
  • 1/2 Cup Melted Butter/Margerine Can use cold Butter/Margerine Too

Pie Filling

  • 3 Cups Sliced Rhubarb (1/2-inch sized slices)
  • 3 Cups Strawberries (quartered, not sliced)
  • 1/3 Cup Light Brown Sugar (packed)
  • 1/3 Cup Granulated Sugar
  • 1/4 Cup Cornstarch
  • 1/4 tsp Salt
  • 1 tbsp. Orange Juice
  • 1/2 tsp Vanilla (I have used both imitation and pure vanilla)

Instructions
 

How to Make Pie Crust

  • 1. In a medium sized bowl, combine your 1 cup Flour, 1/2 tsp Salt. Blend in your 2/3 cup & 1 tbsp. Shortening.
  • Once this mixture is crumble like texture all in your 2-3 tbsp. Cold Water.
  • Shape the pie crust dough into a ball shape. On a lightly floured surface, roll out your pie crust to fit in your pie pan. Set this aside.

How to Make Crumble Topping

  • In a medium sized bowl, combine your 1 & 1/4 cup Flour, 1/2 cup Brown Sugar, 1/4 tsp. Nutmeg.
  • Pour over mixture your 1/2 cup melted butter and combine to make large "crumble" sized pieces. Set this aside.

How to Make Pie Filling

  • Cut your Rhubarb into 1/2-inch sized pieces to make 3 cups. Add this to a large bowl.
  • Quarter your Strawberries to make 3 cups. Add to bowl with Rhubarb.
  • Add to the bowl with Strawberries and Rhubarb your 1/3 cup Brown Sugar, 1/3 cup Granulated Sugar, 1/4 cup Cornstarch, 1/4 tsp. Salt, 1 tbsp. Orange Juice and 1/2 tsp. Vanilla.
  • Pre-heat your oven to 400℉.
  • Once oven is pre-heated, with a slotted spoon, add the Strawberry Rhubarb pie filling into your prepared pie crust. **Leave access liquid in the bowl**.
  • Evenly distribute the Crumble Topping over the Strawberry Rhubarb pie filling.
  • Add Aluminum Foil over the pie and bake in the 400℉ pre-heated oven for 20 minutes. Lower the oven temperature to 350℉ and continue to bake your pie for another 20-25 minutes. You don't want your crumble topping to burn.
  • Remove pie from the oven and let it cool off (2-3 hours) before cutting into the pie. Any leftovers should be stored in the fridge.

Notes

Keyword Crumble, Pie, Rhubarb, Strawberry