Strawberry Rhubarb Crumble Pie

Prep Time
Cook Time
1h 30m
Ready In

"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."

Original is 6 servings


  • 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

Step by Step Method

Step 1

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.

Step 2

Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.

Step 3

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)

Step 4

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.

Step 5

Assemble pie: roll out chilled pastry into a 10" circle; line a 9" pie plate with the pastry circle.

Step 6

Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.

Step 7

Preheat oven to 350F.

Step 8

Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.

Step 9

Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.

Step 10

Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.


No special items needed.

11 Reviews


I Love pie and this pie is recommended for anyone who does! Brought it over for our 4th of July celebration and it was a hit, served along with vanilla icecream, YUM! The combination of strawberries and rhubarb are most success, the reason why it's been around for so many years. I used butter-flavored Crisco for the shortening but next time I will use half Crisco and half butter because the Crisco alone made for a softer crust and I believe the butter will help it to be flakier. Thank you for sharing, Luvcookn! Made it for Billboard Tag.


review by:
(5 Jul 2020)


I made this awhile back and we loved it! Sure brought back memories long ago when I used to make them with my mom every summer when the rhubarb was picked fresh from the garden. Delicious with some vanilla bean on top!


review by:
(2 Oct 2019)


I used frozen rhubarb so I defrosted it then wiped the pieces off with a paper towel before making the filling. It is a great tasting pie and we loved it!


review by:
(30 May 2018)

Kitchen Magic

We always look forward to ways to have them together in the summer. This pie is a little different then regular Strawberry Rhubarb pie and we liked the change. Very delicious!


review by:
(28 May 2016)


Great end-of-the-summer pie which we enjoyed. I used one large basket of strawberries and 1 rhubarb stalk which together measured the right amount of ingredients. Pie brought back child-hood memories when my mother used to make a similar pie. Thanks for the memories and a great pie!


review by:
(23 Aug 2015)


Both rhubarb and strawberries are in the stores right now and so it was a good time to try this pie. It turned out so delicious that we ate the whole pie all at once. I covered my crust with aluminum foil so it wouldn't get too brown. It turned out perfect in every way!


review by:
(16 Jul 2013)

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