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Crumb-Topped Strawberry Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent strawberry rhubarb pie with a crisp, buttery crumble topping and a flavorful mix of sweet strawberries, tangy rhubarb, and warm spices.
Ingredients:
  • 1 cup all-purpose flour
  • 0.125 teaspoon salt
  • 0.33333334326744 cup chilled butter
  • 2 tablespoons cold water, or more as needed
  • 1.25 cups white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 cups rhubarb, sliced 1/2-inch thick
  • 2 cups sliced fresh strawberries
  • 0.33333334326744 cup chopped pecans
  • 0.66666668653488 cup white sugar
Instructions:
  • Heat the oven to 400 degrees F (200 degrees C. Combine 1 cup of flour and salt in a bowl, whisking together.
  • Using a pastry cutter, blend 1/3 cup of butter into the flour mixture until it resembles coarse crumbs. Add water, 1 tablespoon at a time, until the mixture holds together. Shape dough into a ball, then roll out into a 12-inch circle on a floured surface. Gently fold dough into quarters, place in a 9-inch pie dish, and unfold to center. Trim crust to 1/2 inch of overhang, then crimp the edges. Refrigerate crust before filling.
  • Combine 1 ¼ cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until fully mixed. Add rhubarb and strawberries, then transfer the mixture into the prepared pie crust. Top with pecans. In a separate bowl, mix 1 cup of flour with 2/3 cup of sugar, then cut in 1/3 cup of butter until it resembles crumbs. Sprinkle the crumb topping over the pie filling evenly. Shield the pie edges with foil strips before baking.
  • Bake in the preheated oven for 50-60 minutes until the crumb topping is golden brown and the filling bubbles around the edges. Remove foil for the final 10 minutes to brown the pie edge.

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