Strawberry Rhubarb Crumble Pie
July 15, 2012
Categories: Desserts, Fancy/Entertaining, Fruit, Strawberry, Vegetables, Rhubarb, Budget-Friendly, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Winter, Oven Bake, Make it from scratch, Pies more
"I have used a combination of strawberries, rhubarb and raspberries in this pie and it is wonderful. I guess any combination of berries of your choice would be just grand."
- CRUMBLE TOPPING
- Serving Size: 1 (218 g)
- Calories 609.8
- Total Fat - 28.2 g
- Saturated Fat - 8.7 g
- Cholesterol - 55.1 mg
- Sodium - 180.9 mg
- Total Carbohydrate - 84.6 g
- Dietary Fiber - 4.6 g
- Sugars - 45.1 g
- Protein - 7.4 g
- Calcium - 44.8 mg
- Iron - 1.4 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.2 mg
Pastry: Combine the flour and salt in large bowl; add shortening and cut into the flour using a pastry blender or 2 knives until the mixture forms a very coarse meal.
Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.
Gently press the dough together into a disc shape and wrap in plastic; chill for at least 1 hour. (I make it the night before baking)
Crumble topping: Combine the flour, oats and sugar in medium bowl; add the butter and using your fingers, cream the butter into the flour until it resembles large coarse crumbs; chill until ready to use.
Assemble pie: roll out chilled pastry into a 10" circle; line a 9" pie plate with the pastry circle.
Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.
Preheat oven to 350F.
Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.
Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.
Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.
Tips & Variations
No special items needed.