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Strawberry Rhubarb Crumb Pie

Strawberry Rhubarb Crumble Pie

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 2 pie shells, 1 crumble pie (1 pie dough to freeze) 1x



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:

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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:

  1. 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:

  1. 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.
  2. Fill the shell to the rim with the rhubarb/strawberry mixture and generously top with the crumb topping.
  3. Pre-heat oven to 375 F
  4. Bake pie for 40 to 45 minutes, until the crumb is golden brown and the filling is bubbling.
  5. 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
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