Crumb-Topped Strawberry Rhubarb Pie

4.8
(95)

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.

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Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 1 cup all-purpose flour

  • teaspoon salt

  • cup chilled butter

  • 2 tablespoons cold water, or more as needed

  • 1 ¼ cups white sugar

  • cup all-purpose flour

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 2 cups rhubarb, sliced 1/2-inch thick

  • 2 cups sliced fresh strawberries

  • cup chopped pecans

  • 1 cup all-purpose flour

  • cup white sugar

  • cup chilled butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

506 Calories
19g Fat
81g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 506
% Daily Value *
Total Fat 19g 25%
Saturated Fat 10g 51%
Cholesterol 41mg 14%
Sodium 148mg 6%
Total Carbohydrate 81g 29%
Dietary Fiber 3g 10%
Total Sugars 51g
Protein 5g
Vitamin C 27mg 135%
Calcium 48mg 4%
Iron 2mg 12%
Potassium 216mg 5%

* 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.

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