This strawberry rhubarb pie is just sweet enough and just tart enough to be your new summer classic.
Ingredients
For the pie:
1 pie crust
4 cups rhubarb, ends trimmed, cut into ¾-inch pieces
2 cups strawberries, hulled and quartered
1 cup sugar
3 tablespoons cornstarch
pinch of salt
For the crumble topping:
¾ cup all-purpose flour
⅓ cup packed brown sugar
3 tablespoons granulated sugar
pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
Instructions
Roll out the pie dough on a floured surface in a 14-inch round. Carefully lower it into a 9-inch pie dish without stretching or tearing the dough. Trim a 1-inch overhang around the edges of the dough, and fold it under, pressing gently to seal. Then crimp the edges to make it pretty. Refrigerate for 1 hour.
Preheat the oven to 400 degrees F. In a large bowl, toss together the rhubarb, strawberries, sugar, cornstarch and salt. Then pour it into the prepared crust.
To make the crumble topping, use a separate bowl, and mix together the flour, brown sugar, granulated sugar and salt. Use a pastry cutter or your hands to work in the butter until the mixture resembles course, wet sand. It’s OK if there are some larger pieces of butter not quite mixed in. They’ll melt and be delicious.
Sprinkle the crumble topping over the pie, and place the pie dish on a foil-lined, rimmed baking sheet. Put the pie in the oven, and immediately reduce the heat to 375 degrees F. Bake until the crumble topping is browned and the crust is lightly browned, about 1 ½ hours. Keep an eye on it, though. If the crust begins to brown too quickly, you can tent it with foil for the remainder of the baking time.
Cool before serving. And don’t forget the ice cream!
Recipe by Splash of Something at https://splashofsomething.com/2015/07/21/farm-family-and-strawberry-rhubarb-pie/