Recipes and Cooking Strawberry Rhubarb Crumble Pie There's nothing like the flaky, buttery crust of a pie packed with gorgeous, sweet fruit. However, no one can resist the brown sugar sweetened crunchiness of crumbs browned over a deep dish of delicious filling. With this recipe, you get both! By Jocelyn Delk Adams Jocelyn Delk Adams Website Jocelyn Delk Adams is a professional baker and the founder of grandbaby-cakes.com, which launched in 2012. Before her blog and the brand became her full-time job, she owned a freelance production company specializing in event management and was the manager of external affairs for Chicago Urban League.Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist. In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo!, and Epicurious named a top fall cookbook. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016 for Outstanding Literary Instructional Work. In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more.Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. She holds a bachelor's of arts degree in mass media communications from Clark Atlanta University. Learn about BHG's Editorial Process Published on July 19, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 2 hrs Stand Time: 15 mins Bake Time: 1 hrs 15 mins Total Time: 4 hrs 15 mins Servings: 8 Ingredients Rich Butter Pastry 1 cup all-purpose flour plus 2 tablespoons 2 tablespoon granulated sugar ⅛ teaspoon salt ¼ cup shortening 2 tablespoon cold butter, cut into 1/2-inch cubes 3 - 3 ½ tablespoon ice water Strawberry Rhubarb Filling 2 ½ tablespoon quick-cooking tapioca 1 tablespoon grated fresh ginger ¼ teaspoon salt 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb 3 cup sliced fresh strawberries 1 ¼ cup sugar Crumble Topping 1 ⅔ cup all-purpose flour ½ cup turbinado sugar* or packed brown sugar ½ cup slivered almonds (optional) 2 teaspoon baking powder 2 teaspoon finely shredded lemon peel ½ cup butter, melted Directions For Rich Butter Pastry, in a medium bowl stir together 1 cup and 2 tablespoons flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1/2 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Shape the dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm. For topping, in a medium bowl stir together the flour, turbinado sugar, almonds (if desired), baking powder, and lemon peel. Add melted butter; mix until clumps form. Cover and chill topping while preparing filling. Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Preheat oven to 375°F. Using a sharp knife with a thin blade, cut the chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Cover filling with topping. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings. Tips *Turbinado is a type of raw sugar. It can be found in the baking aisle of most large supermarkets. Rate it Print