Strawberry Rhubarb Crumble Pie, perfect for this time of the year. Juicy, sweet and tart inside, flaky all around and crumbly with a little crunch on top. In one mouthful, just heavenly.
Strawberry and rhubarb combination here we are again. It is really great to use these seasonal delicious produces together, it is truly a match made in heaven. This Strawberry Rhubarb Crumble Pie is a classic dessert we love: juicy, sweet and tart inside, crunchy all around and crumbly on top. In one mouthful, just heavenly.
We made our own pie dough using the same recipe, now tested a few times, from the Duchess Cookbook. It is not at all difficult to make, and if you make the recipe for 2 regular pie shells and then decide to make a crumble topping, you’re going to end up with 1 spare pie crust that you can use on another occasion, either sweet or savory. Not bad eh?. I refrigerated 1 pie dough ball for 1 day and froze the other. It keeps in the freezer for up to 6 months. All the time needed to decide what you want to bake next.
The making of a Strawberry Rhubarb Crumble Pie
This was another shared venture with Loreto: I made the dough the day prior and the morning after, when we were ready to make a pie, he stretched the dough beautifully and prepared the strawberry rhubarb filling. It was so flavorful I wanted to eat it like that! Then I made the topping with a macadamia nut granola, oats, graham cracker crumbs, flour, sugar, cinnamon and some butter. When you work as a team things just fall into place easily, the stress level is reduced in half, while the enjoyment level is doubled. This Strawberry Rhubarb Crumble Pie was in the oven in a very short time.
We always write about the beautiful smell coming from the kitchen while we’re baking, and this Strawberry Rhubarb Crumble Pie was no exception: wafts of sugar, butter and spices floating in the air. Our natural home fragrance diffuser.
Unfortunately there was no slice picture, as we wanted to fully enjoy the flavors of this pie crumble. As other food bloggers would know, there is a lot of work involved in getting the right shot, the workaholism sets in and it seems that every meal is a staging and meals become work. Well, we voted and we sat down to enjoy this lovely creation, with friends, without the stress of performance.
The crust nice and flaky with that smooth butter flavor to accompany the filling. The strawberries and rhubarb a nice balance of tart, sweet, and spiced. Add in the crumble topping of graham crackers crushed, the old fashion rolled oats, macadamia nut granola, blended with brown sugar, and melted butter to give us a crisp, crunchy, textural, sweet caramelized topping that just helped the key notes of this pie come to life. Let’s not forget the dollop of ice cream melting as it hits the heat of the crumble giving us that oh so deserved creaminess that is like a velvet glove caressing a silk sheet.
Everyone enjoyed it immensely, but not more than we did making it for them. I hope you enjoy it to. So give it a try and let us know how you do, as we enjoy getting the feedback so much.
Song of the day: “Work Song”, by Hozier. And I guess by now you know I like Hozier a lot.Print
For the pie dough:
- 2 cups organic, unbleached, all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/2 cup vegetable shortening, cold, cubed
- 1/2 tsp salt
- 1/2 cup ice-cold water
For the topping:
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/2 cup crushed graham crakers
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup unsalted butter, at room temperature
For the filling:
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 Tbsp freshly squeezed lemon juice
- 1/4 cup of fruit juice
- 2 cups strawberries, de-stemmed and quartered
For the pie dough:
- Place the flour, butter, shortening, salt in a stand mixer bowl. Mix on low speed until the you see crumbles and the mixture seems a bit dry. Do not overmix.
- Add the ice-cold water and mix on medium speed until the dough just comes together. You should still be able to see lumps of fat in the dough.
- Shape the dough into 2 balls, wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days. At this point you can freeze the other ball (it will keep in the freezer for up to 6 months).
- After the 30 minutes, or more, in the fridge, take the dough out, lightly flour your work surface and place the cold pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward.
- While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top, as needed to prevent from sticking. Roll the dough to about 1/2 cm thick.Roll the dough on the rolling pin and gently unfold it onto the pie plate. Using your fingertips, gently press the dough down to form the pie shell, leaving extra dough hanging over the edge of the pie plate. Fold the edges nicely.
For the topping:
- In a bowl combine the oats, flour, brown sugar, graham crackers, and cinnamon. Add the butter and, using your hands, work it into dry ingredients until large clump form. Set aside.
For the filling:
- In a saucepan, place the rhubarb, brown sugar, cinnamon, nutmeg, cardamom, fruit juice, and lemon juice. Cook over medium heat until the rhubarb is starting to soften, then add the strawberries. Cook for a few more minutes until the mixture is quite thick (about 15 minutes total). Remove from heat.
- Fill the shell to the rim with the rhubarb/strawberry mixture and generously top with the crumb topping.
- Pre-heat oven to 375 F
- Bake pie for 40 to 45 minutes, until the crumb is golden brown and the filling is bubbling.
- Serve the pie slightly warm, with a dollop of ice cream or frozen yogurt on top (optional).
UPDATE: We made the crumble pie again without cooking the filling since we had rhubarb with a very thin stem. In a bowl, we blended the rhubarb, strawberries, brown sugar, cinnamon, nutmeg, cardamom, fruit juice, and lemon juice. Then filled the uncooked pie dough and crumbled the topping on top, then baked in the oven for 40 minutes. Perfectly cooked and delicious!
- Serving Size: 8-10 people
A strawberry/rhubarb recipe that is a favorite here:
And with the same ice cream we made:
STRAWBERRY RHUBARB ICE CREAM SANDWICH
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