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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

5 from 13 reviews

A scrumptious and easy Strawberry Rhubarb Pie made with a homemade pie crust and a delectable four ingredient streusel topping.  It always gets rave reviews and is a little spring or summer pick me up. For an over the top treat serve with Homemade Vanilla Ice Cream.

Ingredients

Scale

Pie Crust

  • 1/2 cup chilled butter cut in small cubes
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 56 tablespoons chilled water

Streusel Crumb Topping

  • 1 ¼ cups flour
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ½ cup butter cut in cubes

Pie Filling

  • 3 cups sliced rhubarb (¼ -½ inch cuts)
  • 2 ½ cups chopped strawberries
  • ⅓ cup granulated sugar
  • 1/3 cup packed brown sugar
  • 3 ½ tablespoon cornstarch
  • ½ teaspoon vanilla extract

 

Instructions

  1. Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time mixing with a fork until the dough pulls together.  Form into a disk, wrap in plastic, and chill for at least 2 hours.
  2. Whisk together flour, sugar, and brown sugar.  Cut in butter using a pastry blender until crumbly.  Set aside.
  3. Mix together rhubarb, strawberries, sugar, brown sugar, cornstarch, and vanilla extract.
  4. Gently roll the piecrust out to a 12 inch circle on a lightly floured surface.  Fold the piecrust or roll it around your rolling pin to move it to the pie plate.  Gently tuck the crust into the pie pan, trim the edge about an an inch over the side, tuck the excess dough in along the edge and flute it.
  5. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping.  Put on a rimmed baking sheet and bake in a preheated 375 degree oven for 50-55 minutes.  If needed cover with a loose piece of aluminum foil to keep from overbrowning.
  6. Cool completely before slicing.

Notes

  • The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
  • Rhubarb is in season typically from April through June however it freezes very well.  Some grocery stores sell frozen rhubarb.
  • Pro-tip! It is important to let the piecrust dough chill for a couple of hours.  It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
  • You can mix the piecrust up to 3 days in advance however let it sit out for about 30 minutes prior to rolling it.
  • Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
  • Cool the pie completely before slicing it as it needs time to set.
  • Store leftovers in the fridge for up to 4 day or freeze for up to 3 months.

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