Strawberry Rhubarb Pie
User Reviews
5.0
12 reviews
Excellent
Strawberry Rhubarb Pie
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With our homemade all-butter pie crust and chewy oat topping, this strawberry rhubarb pie will surely become a summer staple. The tart rhubarb pairs perfectly with the sweet strawberries.
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Ingredients
For the crust:
- 1 1/2 cups cold butter cut into cubes
- 3 cups flour plus a bit more for rolling the dough
- 1 teaspoon salt
- Pinch white sugar
- 1 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon vinegar
For the filling:
- 1 large egg
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb cut into 1/2 inch pieces
- 1 pint fresh strawberries cored and halved
For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or rolled oats
- 1/2 cup cold butter cubed
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Instructions
To make the crust:
- Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
- Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
- Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs.
- Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
- Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
- Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.
- Place in the refrigerator until ready to fill.
To make the filling:
- In a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
- Dump in the strawberries and rhubarb and toss to coat in the mixture.
- Pour the mixture into the prepared pie shell.
To make the crumb topping:
- In a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
- Sprinkle over the top of the pie.
To bake the pie:
- Place the pie in a preheated 400 degree oven for 10 minutes.
- Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned. Use a pie shield or foil to line the edges of the crust if it begins to brown too much during baking.
- Cool completely on a wire rack before slicing and serving.
Notes
- Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.
- Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball.
- Storage: Store pie tightly covered in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1slice
Calories
571kcal
(29%)
Carbohydrates
69g
(23%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
394mg
(16%)
Potassium
312mg
(9%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
987IU
(20%)
Vitamin C
38mg
(42%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 571kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 394mg | 16% |
| Potassium | 312mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 987IU | 20% |
| Vitamin C | 38mg | 42% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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