Strawberry Rhubarb Crumble Pie

5.0
( 11 reviews )
Review
Cooking Mode
16
Ingredients
45m
Prep Time
45m
Cook Time
1h 30m
Ready In

Recipe: #5934

July 15, 2012

Categories: Desserts, Strawberry, Rhubarb, more

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"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
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Ingredients

  • PASTRY
  • CRUMBLE TOPPING
  • FILLING

Nutritional

  • 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


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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.

Tips


No special items needed.

11 Reviews

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ForeverMama

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.

5.0

review by:
(5 Jul 2020)
Tannie

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!

5.0

review by:
(2 Oct 2019)
Sheri

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!

5.0

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!

5.0

review by:
(28 May 2016)
ellie

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!

5.0

review by:
(23 Aug 2015)
CharleeTheChef

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!

5.0

review by:
(16 Jul 2013)
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