Sweet strawberries meld together with tangy rhubarb in this delicious strawberry rhubarb crumble top pie. The crumble topping adds sweetness and crunch. The whole wheat pie crust adds heartiness and wholesomeness.Jump to Recipe
Now is the time people. Now is the time to make strawberry rhubarb pie. We are at the tail end of the rhubarb and the strawberries are just getting good. Sure, you can make it with frozen rhubarb, but nothing beats fresh. So go, go now. Make this pie for your mother, she will love it.
Do we have to use the corn starch?
The short answer, yes. Both rhubarb and strawberries get extremely watery when cooked down/mixed with sugar. We add in the cornstarch to thicken that up a bit. Cornstarch has to be mixed with cold ingredients and then heated to activate it. So we mix it in with the sugar and let the berries and rhubarb macerate in it for a bit. Then we throw it in the oven and let it work it’s magic.
From scratch pie crust:
Not necessary but totally awesome. It’s a sturdy, hearty pie crust (the same one used in these hand pies). It rolls nicely without tearing and holds all the delightful berry juices without getting soggy. If you have some extra time, do it. If not, use the store bought stuff.
Strawberry Rhubarb Pie
- 3 cups strawberries cleaned, tops cut off, and cut in half
- 3 cups rhubarb cleaned and cut up
- 1 cup sugar
- 1/4 cup corn starch
- 3/4 cup flour
- 1/3 cup butter at room temperature
- 1/2 cup granulated sugar
Whole Wheat Pie Crust adapted from the Dahlia Bakery Cookbook
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 1 stick very cold butter
- 1/2 cup non-fat Greet yogurt
- 3/4 ice cold water
For the Pie Filling:
- In a large bowl combine strawberries, rhubarb, sugar, and corn starch. Allow to sit for at least 15 minutes.
For the Crumble Top:
- Combine flour and sugar in a bowl. With a pastry blender (or fork) mash the butter into the sugar and flour mixture until the butter is uniformly spread through the mixture and about the size of peas.
For the Pie Crust:
- In the food processor, mix together the flours, salt, and sugar.
- Cut the butter into tablespoon sized pieces and while the food processor is running, toss in the butter one piece at a time.
- Once all the butter is in the food processor, spin it around until the butter is in pea sized chunks.
- Next, throw in the Greek yogurt and process.
- Finally, add in the ice water. Spin until just combined.
- The crust won’t look like dough, it will still be quite crumbly. When you squeeze the dough between your fingers it should stick together.
- Wrap the dough in plastic and put in the freezer for about 15 minutes.
- Roll out the dough out to the size of your pan. This recipe makes a little more dough than you need for a 10 inch pie, but I like to have some overlap because I hate stretching the dough.
To Assemble The Pie:
- Pour the strawberry rhubarb mixture into the pie crust.
- Pour the crumble topping on top of the strawberry rhubarb filling and spread evenly over the pie. I think that it is a good idea to place the pie on a baking sheet before putting it in the oven. The pie bubbles up and frequently over.
- Bake pie at 425 degrees for 25 minutes, rotate the pie, and bake for another 30 minutes at 350 degrees.
- Allow to cool and enjoy…with ice cream.
If you like pie (and really, who doesn’t) you might want to try these adorable mini lemon meringue pies. If you want to stick with the rhubarb theme but are looking for something a little less labor intensive, try this easy rhubarb crisp (it’s made with pancake mix!).
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