Strawberry Rhubarb Pie

Is there anything better than fresh strawberry rhubarb pie in the summer? Yes, it’s fresh strawberry rhubarb pie with a double crumb topping and huge scoop of vanilla bean ice cream. The combination of tart and gooey filling with flakey buttery crust and crumb topping with cold and sweet cream is addicting. This pie goes quickly and it is a fairly simple and easy recipe.

This pie is HEAVILY based off of Beth Howard’s Strawberry Rhubarb Pie featured in her cookbook Ms. American Pie. I suggest you buy the book and become a pie aficionado!

Some Cooking Essentials:

Emile Henry Pie Dish

Food Processor

All Clad Measuring Cups

Big Mixing Bowl

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Strawberry Rhubarb Pie with Crumb Topping

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Yield: 8-10

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Ingredients

Pie Crust

• 1 stick of butter (I used salted), chilled and cut into large chunks
• 1/2 cup vegetable shortening, chilled
• 2 1/2 cups flour, plus extra for rolling
• Ice water (only use enough to moisten dough- prepare 1 cup)

Crumb Topping

• 2 cups flour
• 1 cup brown sugar, packed
• 2 sticks butter (I used salted) chilled and cut into large chunks

Filling

• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups strawberries, hulled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch

Instructions

Pie Crust

1. In a large bowl, mix the flour, chilled butter cubes, and vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse almond-shaped crumbs.
2. Add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into two disks, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat your oven to 425°F (190°C).
4. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges.
5. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven for 15-20 minutes.
6. Remove the weights and parchment paper or foil, and bake for an additional 5 minutes, or until the crust is lightly golden. Let it cool slightly.

Assembling Pie

1. Preheat oven to 425°F
2. In a large bowl, combine the chopped rhubarb and strawberries and then add in the sugar, cornstarch, and salt. Sprinkle this mixture over the fruit and toss to coat evenly.
3. Spread the fruit mixture evenly in the blind-baked pie crust.
4. In a medium bowl or food processor, mix the flour, brown sugar, and chilled butter cubes and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs. Make sure that you mix until it is not sandy, otherwise you will have a sandy texture in the pie.
5. Sprinkle the crumble topping evenly over the pie.
6. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 15-20 minutes to brown the topping, then reduce heat to 375°F and bake for another 20-40 minutes, or until the filling is bubbly and the topping is golden brown. If the crust or topping begins to brown too quickly, cover loosely with aluminum foil.
7. Allow the pie to cool completely on a wire rack before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling it!

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Pie Making Tips & Tricks

Pie Dough Tips

1. Use the Right Fat:

   • Butter provides great flavor, while shortening or lard offers excellent flakiness. A combination of both can give you the best of both worlds!

2. Measure Accurately:

   • Use a kitchen scale for precise measurements of ingredients, especially for the flour and fat. Another good method is using a spoon to fill your measuring cup and then leveling it off.

3. Chill Everything:

   • Keep all your ingredients and tools (bowls, rolling pin) cold to prevent the fat from melting before baking, which ensures a flakier crust. I stick everything- cubed butter, portioned shortening, bowl, etc., in the freezer until I’m ready to start working.

4. Add Liquid Gradually:

   • Add ice water a tablespoon at a time until the dough just comes together. Too much water can make the dough sticky and hard to handle and too little water will make the pie dough crumbly.

5. Rest the Dough:

   • After forming the dough, wrap it in plastic wrap and chill it in the fridge for at least an hour. I usually use one dough and then freeze the other until I’m ready to bake another pie. The dough will last for a while in the freezer!

Rolling and Shaping Dough Tips

1. Flour Your Surface:

   • Lightly flour your work surface and rolling pin to prevent sticking. Too much flour can make the dough dry, so use it sparingly.

2. Roll Evenly:

   • Roll from the center outward in all directions to keep the dough even. Rotate the dough by GENTLY using a dough scraper to lift the dough up from the counter frequently to ensure it doesn’t stick and remains round.

3. Patch Holes Carefully:

   • If the dough tears, patch it with a small piece of dough and gently press it in. Avoid overworking the dough in the process.

4. Transfer with Care:

   • To transfer the dough to the pie dish, gently roll it around the rolling pin and unroll it over the dish. Press it lightly into the corners without stretching.