Strawberry Rhubarb Crumble Pie With Buttery Topping Bliss

This Strawberry Rhubarb Crumble Pie features a flaky crust, sweet strawberries, and tangy rhubarb, topped with a buttery crumble.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Cooling Time 4

Total Time 5 35

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

1 crust single crust pie dough homemade or store-bought

For the Filling

2 3/4 to 3 cups diced rhubarb 1/4-inch thick, firm and bright red
2 cups sliced strawberries ripe and fragrant
2/3 cup granulated sugar
3 tablespoons cornstarch thickening agent

For the Crumble Topping

1 cup all-purpose flour base for the crumble
1/2 cup brown sugar for added depth
1/2 cup cold butter cubed, keep it chilled

Equipment

9-inch pie plate
Mixing Bowls
Pastry Cutter
Rolling Pin
rimmed baking sheet

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack.
In a bowl, combine rhubarb, strawberries, sugar, and cornstarch. Stir gently and let sit for 10 minutes.
Roll out pie dough on a floured surface and transfer it to a 9-inch pie plate, trimming excess.
In a bowl, whisk flour and brown sugar. Cut in butter until it resembles coarse crumbs.
Pour filling into the crust and sprinkle crumble topping evenly over it.
Bake for 65-75 minutes until topping is golden brown and filling bubbles.
Cool completely on a wire rack for at least 4 hours or overnight before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use firm, ripe strawberries and bright red rhubarb for the best flavor. Allow proper cooling for clean slices.

Tried this recipe?

Let us know how it was!