Delectable Crumb Topped Strawberry Rhubarb Pie: A Sweet and Tart Delight

Strawberry rhubarb pie is a timeless classic, a quintessential dessert that perfectly balances the sweet juiciness of strawberries with the tart tang of rhubarb. This version elevates the traditional recipe with a buttery, crumbly topping that adds a delightful textural contrast to the soft filling. This article will guide you through each step of creating this delectable pie, from preparing the flaky crust to achieving the perfect crumb topping and baking it to golden perfection.

## Why This Crumb Topped Strawberry Rhubarb Pie is Special

There are countless strawberry rhubarb pie recipes out there, so what makes this one stand out? It’s the harmonious blend of flavors and textures. The sweetness of the strawberries is perfectly tempered by the tartness of the rhubarb, creating a delightful dance on your palate. The buttery, crumbly topping adds a satisfying crunch that complements the soft, juicy filling. Plus, the recipe is designed to be approachable for bakers of all skill levels, with clear instructions and helpful tips along the way.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients. This will help ensure a smooth and efficient baking process. Here’s what you’ll need:

**For the Pie Crust:**

* 1 1/4 cups (150g) all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick or 113g) cold unsalted butter, cut into cubes
* 1/4 cup (60ml) ice water

**For the Crumb Topping:**

* 1 cup (120g) all-purpose flour
* 1/2 cup (100g) granulated sugar
* 1/4 cup (50g) packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup (1 stick or 113g) cold unsalted butter, cut into cubes

**For the Filling:**

* 4 cups (about 450g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
* 4 cups (about 450g) fresh strawberries, hulled and quartered (or halved if small)
* 1 cup (200g) granulated sugar
* 1/4 cup (30g) cornstarch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 tablespoon butter, cut into small pieces (optional, for dotting the filling)

## Equipment You’ll Need

* 9-inch pie plate
* Food processor or pastry blender (optional, for making the crust)
* Large mixing bowl
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Baking sheet

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own delicious crumb topped strawberry rhubarb pie.

### 1. Make the Pie Crust

This recipe uses a classic all-butter pie crust, which provides a flaky and flavorful base for the pie. You can make the crust by hand or using a food processor.

**By Hand:**

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

**Using a Food Processor:**

1. Combine the flour and salt in the food processor bowl and pulse a few times to mix.
2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Again, the butter should be in small pieces.
3. With the food processor running, slowly drizzle in the ice water until the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

### 2. Make the Crumb Topping

The crumb topping is what sets this pie apart. It’s easy to make and adds a wonderful textural element to the finished dessert.

1. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
2. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture forms coarse crumbs. The mixture should be evenly crumbly, with no large chunks of butter remaining.
3. Refrigerate the crumb topping while you prepare the filling.

### 3. Prepare the Strawberry Rhubarb Filling

The filling is the heart of the pie, so it’s important to get the balance of sweet and tart just right.

1. In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
2. Gently toss the ingredients together until the fruit is evenly coated with the sugar and cornstarch mixture. The cornstarch will help to thicken the filling as it bakes.
3. Let the filling sit for about 15 minutes to allow the juices to release. This will help prevent the pie from being too watery.

### 4. Assemble the Pie

Now it’s time to put everything together and get the pie ready for baking.

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
3. Carefully transfer the dough to your 9-inch pie plate. Gently press the dough into the bottom and sides of the plate.
4. Trim the excess dough around the edge of the pie plate. You can crimp the edges with a fork or your fingers to create a decorative border.
5. Pour the strawberry rhubarb filling into the prepared pie crust. If desired, dot the top of the filling with small pieces of butter.
6. Evenly sprinkle the crumb topping over the filling, covering the entire surface.

### 5. Bake the Pie

Baking is the final step, and it’s crucial for achieving a perfectly cooked pie.

1. Place the pie on a baking sheet lined with parchment paper. This will help catch any drips and prevent the bottom crust from getting soggy.
2. Bake for 20 minutes at 400°F (200°C). This initial high heat will help to set the crust and get the crumb topping started.
3. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crumb topping starts to brown too quickly, you can tent the pie loosely with foil.
4. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny.

## Tips for Success

Here are some tips to help you achieve the perfect crumb topped strawberry rhubarb pie:

* **Use cold ingredients:** Cold butter and ice water are essential for creating a flaky pie crust. The cold butter creates layers of fat in the dough, which evaporate during baking and create the flaky texture.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax, which also helps to prevent a tough crust. It also makes the dough easier to roll out.
* **Use a combination of granulated and brown sugar:** The granulated sugar provides sweetness, while the brown sugar adds a hint of molasses flavor and helps to create a more tender crumb topping.
* **Adjust the sugar to your taste:** If you prefer a sweeter pie, you can add more sugar to the filling. If you prefer a tarter pie, you can reduce the amount of sugar.
* **Use fresh rhubarb and strawberries:** Fresh fruit will provide the best flavor. If you can’t find fresh fruit, you can use frozen fruit, but be sure to thaw it completely and drain off any excess liquid before using it in the filling.
* **Let the pie cool completely:** As mentioned earlier, letting the pie cool completely is crucial for allowing the filling to thicken. Be patient! It’s worth the wait.
* **Prevent a soggy bottom crust:** Blind bake the crust partially before adding filling. Line the unbaked pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes at 375°F (190°C), then remove the paper and weights and bake for another 5-10 minutes, until lightly golden. This will help to prevent the bottom crust from getting soggy.

## Variations and Additions

Here are some variations and additions you can try to customize your crumb topped strawberry rhubarb pie:

* **Add other fruits:** Try adding other fruits to the filling, such as raspberries, blueberries, or apples. Just be sure to adjust the amount of sugar and cornstarch as needed.
* **Add spices:** Experiment with different spices in the crumb topping, such as ginger, cardamom, or allspice.
* **Add nuts:** Add chopped nuts to the crumb topping for extra crunch and flavor. Pecans, walnuts, or almonds would all be delicious.
* **Add a glaze:** Brush the cooled pie with a simple glaze made from powdered sugar and milk for a shiny finish.
* **Serve with ice cream or whipped cream:** A scoop of vanilla ice cream or a dollop of whipped cream is the perfect complement to this pie.

## Serving and Storage

This crumb topped strawberry rhubarb pie is best served at room temperature or slightly warm. Store any leftovers in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil.

## Conclusion

This crumb topped strawberry rhubarb pie is a truly special dessert that’s perfect for any occasion. With its flaky crust, sweet and tart filling, and buttery crumb topping, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow the instructions, and enjoy the deliciousness!

Enjoy the process of baking and the delight of sharing this homemade treat with friends and family! The combination of textures and flavors makes it a truly unforgettable dessert.

## Nutritional Information (Approximate)

*Please note that nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.*

Per slice (assuming 8 slices per pie):

* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 60-70mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 2-3g
* Sugar: 30-40g
* Protein: 3-4g

This recipe provides a balanced and flavorful dessert option, but remember to enjoy it in moderation as part of a balanced diet.

## Related Blog Posts Ideas:

* Strawberry Rhubarb Crumble Bars: A Portable Twist on a Classic
* The Ultimate Guide to Perfect Pie Crust
* Beyond Pie: Creative Ways to Use Rhubarb
* Strawberry Season: Delicious Recipes to Make the Most of It
* Baking with Kids: A Fun and Educational Activity

## Troubleshooting Tips:

* **Soggy Bottom Crust:** Ensure your oven is properly preheated. Blind bake the crust partially as described above. You can also place a baking stone or pizza stone in the oven to help conduct heat to the bottom of the pie.
* **Runny Filling:** Make sure you are using the correct amount of cornstarch. Let the filling sit for a while to allow the juices to release before adding to the pie. Ensure pie is cooled completely before slicing.
* **Burnt Crumb Topping:** Tent the pie loosely with foil during the last part of baking to prevent the topping from burning.
* **Tough Crust:** Avoid overmixing the dough. Use cold ingredients. Let the dough rest in the refrigerator for the appropriate amount of time.
* **Uneven Baking:** Rotate the pie halfway through baking to ensure even browning.

By following these tips, you can overcome common pie-baking challenges and achieve a perfect pie every time!

## Variations in Rhubarb and Strawberry

The color and tartness of rhubarb can vary greatly. Some rhubarb stalks are bright red, while others are mostly green. Redder stalks tend to be sweeter. Adjust the amount of sugar in the filling based on the color and your personal preference.

Strawberry sweetness also varies depending on the variety and ripeness. Taste your strawberries before adding them to the filling and adjust the sugar accordingly.

Feel free to experiment with different varieties of both rhubarb and strawberries to discover your favorite flavor combinations!