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!

Jocelyn Delk Adams

Published on July 19, 2017

Prep Time:

45 mins

Chill Time:

2 hrs

Stand Time:

15 mins

Bake Time:

75 mins

Total Time:

4 hrs 15 mins

Servings:

Ingredients

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

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

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.