READY IN ABOUT 1½ hrs

Crumb-Topped Strawberry Rhubarb Pie

Read Reviews (15)

"A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust." — JessWaka

Directions

Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 29, 2011

This pie was delicious and not difficult to make at all. I did cheat and use a frozen deep dish pie crust as I was short of time. The filling was more than adequate to fill the pie and the crumb topping did not all fit on. Next time, I would cut down a bit on the sugar in the filling, but there are no other changes I would make. The cinnamon and nutmeg are nice in the filling. Put the pie on a cookie or abking sheet, as the filling drips out a bit. I would definitely make this again. Thank you!

—susiekew

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Most Helpful Critical Review

Jun 03, 2011

I had fresh picked strawberries and rhubarb, home made pie crust, followed the recipe exactly except the home made pie crust. I put all the topping on, which was a mistake, I'd cut it back by at least 1/3. The filling could use a little more flour so it doesn't run when you cut a piece. Overall result it tasted more like a tart cherry pie than strawberry rhubarb to us.

—WARREN4

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18 Ratings

Jun 02, 2011

This was a great recipe. I did cut the sugar in the filling down to just under a cup, and could almost cut it to 3/4 of a cup, for my taste. I also cut down on the topping, as another reviewer said it made too much. Even after cutting it by about 1/4, I still ended up with about twice as much as I actually used, so I am saving the rest for future use on muffins or something. I also omitted the pecans as I didn't have any, and really don't like them much anyway. I will definitely be using this recipe again.

—jking

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May 31, 2011

this was really good, used my own pie crust recipe, and used frozen strawberries from last years garden and my husband said it was one of the best pies I've made

—ahume

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Apr 22, 2012

This was so good! Others wrote that it was too sweet, but I didn't think so. I can't wait to make it again. Oh, and I only made half of the crumb topping, but I'm sure it could be good with more.

—Anna

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Jul 14, 2011

This was my first attempt at cooking with rhubarb and it turned out delicious. The modifications I made were...1 c. of rhubarb and 3 c. of frozen strawberries, a prepared pie crust, about 1/2 of the crumb topping, 1 c. of sugar in the filling, heaped my 1/3 c. of flour in the filling, and added a pinch of salt. Thanks for the wonderful recipe.

—Julie

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May 24, 2011

My husband said this was probably the best pie he had ever had. I will use this one many times in the future. It was delicious.

—mary980

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May 17, 2012

This pie was incredible and very easy to make. I too found that I had extra topping so didnt use it all. I also used more strawberries and rhubard than the recipe called for bc i love a very full pie. I will make this again and again!

—Kimberly

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Nutrition

Calories
506 kcal
25%

Carbohydrates
81.1 g
26%

Cholesterol
41 mg
14%

Fat
19.2 g
30%

Fiber
2.9 g
12%

Protein
4.9 g
10%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crumb-Topped Strawberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 506
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 30 %
Saturated Fat 10.1g 51 %
Cholesterol 41mg 14 %
Sodium 148mg 6 %
Potassium 215mg 6 %
Total Carbohydrates 81.1g 26 %
Dietary Fiber 2.9g 12 %
Protein 4.9g 10 %
Sugars 50.6g
Vitamin A 10 %
Vitamin C 45 %
Calcium 6 %
Iron 21 %
Thiamin 33 %
Niacin 26 %
Vitamin B6 3 %
Magnesium 8 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.