Strawberry Rhubarb Crumble Pie

I shunned the strawberry-rhubarb combo until just last week

when my mouth met a piece of pie at Republique.

It was tart and sweet and crumbled so nice

that I went home and baked this version twice.

Print this recipe

See our master crust recipe here (you’ll need just 1/3 of it for the bottom of the pie).

Ingredients

Strawberry Rhubarb Pie

1 Master Pie Crust (see above)

Directions

Crumble Topping

1 cup All purpose flour
1 cup Oat flour
1/2 cup Brown sugar
1/2 tsp Baking powder
1/2 tsp Ground cardamom
1 tsp Kosher salt
4 ounces Cold butter
  1. Rub the butter between your fingers or pulse in a food processor until your butter pieces nearly disappear and the mixture looks a bit like wet sand. Set aside.

Filling

2 lbs Strawberries
1 lb. Rhubarb
1 tsp Kosher salt
1/2 cup Sugar
1/3 cup Cornstarch (or 1/2 cup flour)
1 Tbsp Lemon juice
2 tsps Fresh passion fruit juice (entirely optional)
  1. Wash and stem the strawberries and quarter them. Slice the rhubarb lengthwise if they are fatter than your thumb and then into 2" long pieces. Toss the fruit with all your other ingredients.

Assembly

  1. Preheat your oven to 425F.
  2. Roll our your chilled pie crust to about the thickness of cardstock paper. Place this in your pie tin and either crimp or cut flush with the very sides of the pie tin with scissors. Place the fruit in the pie and top with the crumble.
  3. Put the pie in the oven and turn the heat down 375F after 10 minutes. Bake until the fruit is bubbling and crumble is golden (about 40 minutes).