Strawberry Rhubarb Pie with Ginger Crumb Topping
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5
57 reviews
Excellent
Strawberry Rhubarb Pie with Ginger Crumb Topping
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Strawberry Rhubarb Pie with Ginger Crumb Topping combines a tender flaky crust with a sweet-tart filling of sliced rhubarb and strawberries, thickened with flour and sweetened with brown sugar and cinnamon. The pie is finished with a crumbly ginger, sugar, and butter topping that adds warmth and crunch to the dessert.
Description
This pie starts with a buttery crust made from flour, cold butter cubes, sugar, salt, water, and cider vinegar, mixed cold and chilled to encourage a flaky texture. The filling is a balance of sliced rhubarb and halved or quartered strawberries, sweetened with light or dark brown sugar and spiced with cinnamon for depth.
The ginger crumb topping features flour, cold butter, granulated and brown sugars, ground ginger, and salt, creating a crisp contrast to the soft fruit filling and tender crust. The pie is baked in a deep dish pan on a lined baking sheet to catch any overflow, ensuring a neat bake.
The cooling process allows the filling to set well. Optional preparation tips include resting the dough at room temperature for 30 minutes if refrigerated overnight for easier rolling. For a different texture, the crust can be omitted for a crumble version. Leftover pie stores well at room temperature, loosely covered, for up to three days.
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Ingredients
For the crust
- 1 cup all-purpose flour plus more for the surface
- 7 tablespoons (3 1/2 oz) butter cut into 1/2-inch (12-mm) cubes, cold unsalted
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons water more as needed, ice-cold
- 1 1/2 teaspoons cider vinegar
For the filling
- 2 1/2 cups (4 to 5 large stalks) rhubarb sliced on the diagonal 1/4-inch (6-mm) thick
- 2 1/2 cups strawberries if the berries are quite large, quarter them, hulled and halved
- 2/3 cup light brown sugar or dark brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
For the crumb topping
- 2/3 cup all-purpose flour
- 5 tablespoons (2 1/2 oz) butter cold, cut into 1/2-inch (12-mm) pieces, unsalted
- 1/2 cup granulated sugar
- 3 tablespoons brown sugar packed, dark or light
- 3/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt
Instructions
Make the crust
- Place the flour, butter, sugar, and salt in the bowl of a stand mixer and place in the freezer for 20 minutes.
- Fit the stand mixer with the paddle attachment and mix the chilled ingredients on low speed until the mixture resembles coarse meal, about 2 minutes.
- Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add the vinegar mixture to the flour mixture, adding just enough for the mixture to come together into shaggy clumps. (If you’ve added all the liquid and the dough is still not holding together, add enough cold water, 1 teaspoon at a time, until it does cling together.) ☞ TESTER TIP: Be careful not to overmix the dough, or it will become tough.
- Turn the dough out onto a large piece of plastic wrap, shape it into a 5-inch disk, and wrap it in plastic. Refrigerate for at least 30 minutes or up to a few days.
- On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick.
- Transfer it to a 9-inch pie dish, preferably deep-dish, by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2-inches to form a decorative border.
- Refrigerate the crust while you prepare the filling and crumb topping.
Make the filling
- Preheat the oven to 350°F (176°C) and position a rack in the center of the oven.
- In a medium bowl, combine the rhubarb, strawberries, sugar, flour, and cinnamon and toss gently but thoroughly to combine.
Make the crumb topping
- In another medium bowl, combine the flour, butter, sugars, ginger, and salt. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are something like the size of small peas. The crumb topping will still seem very dry and floury looking.
Assemble the pie
- Spoon the filling into the pie crust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet lined with aluminum foil or parchment paper and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour to 1 hour and 15 minutes.
- Let the pie cool completely on a wire rack, if you can stand the wait, before slicing and serving.
Notes
- Use a deep dish pie plate and place a foil-lined baking sheet underneath to catch overflowing filling.
- If chilling pie dough overnight, let it rest at room temperature for 30 minutes before rolling for better pliability.
- For a variation, omit the crust and make only the filling with the crumb topping for a fruit crumble style dessert.
- Store leftover pie loosely covered at room temperature for up to 3 days.
Nutrition Information
Show Details
Serving
1serving/slice
Calories
433kcal
(22%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Sodium
64mg
(3%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1serving/slice | |
| Calories | 433kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 64mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
57 reviews
Excellent
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