Ingredients:

  • 2 ½ cups All-Purpose Flour (315g) for crust
  • 1 cup Unsalted Butter (226g), very cold and cubed, for crust
  • 1 tablespoon Granulated Sugar for crust
  • 1 teaspoon Fine Sea Salt for crust
  • 6–8 tablespoons Ice Water for crust
  • 3 cups Fresh Rhubarb, trimmed and cut into ½-inch pieces (about 1 pound)
  • 3 cups Fresh Strawberries, hulled and halved or quartered (about 1 pound)
  • ¾ cup Granulated Sugar for filling (150g)
  • ¼ cup Cornstarch or Tapioca Starch for filling
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt for filling
  • 1 cup All-Purpose Flour for crumble topping (125g)
  • ½ cup Light Brown Sugar, packed for crumble topping (100g)
  • 6 tablespoons Cold Unsalted Butter, cubed, for crumble topping (85g)
  • ¼ cup Rolled Oats (optional) for crumble topping
  • 1 large Egg, lightly beaten, for egg wash
  • 1 tablespoon Coarse Sugar (Demerara or Turbinado) for finishing

Instructions:

  1. Make the Pastry Dough: Combine 2 ½ cups flour, 1 tbsp sugar, and 1 tsp salt. Cut in the cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
  2. Prepare the Crumble Topping: Use fingertips to rub the cold butter into 1 cup flour, ½ cup brown sugar, and oats (if using) until crumbly. Chill until needed.
  3. Prepare the Filling: Gently toss the cut rhubarb and strawberries with ¾ cup sugar, cornstarch, lemon zest, vanilla, and salt in a large bowl. Let sit for 15 minutes to macerate slightly.
  4. Roll Out the Bottom Crust: Remove one pastry disc. On a lightly floured surface, roll into a 12-inch circle. Carefully transfer to the 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Return to the fridge.
  5. Roll Out the Top Crust: Roll out the second disc for the top. Decide on a solid top (cut vents) or lattice design. Keep cold.
  6. Assemble the Pie: Pour the chilled fruit filling into the chilled bottom crust, ensuring the juices are distributed evenly. Brush the edge of the bottom crust lightly with egg wash.
  7. Top and Crimp: Place the top crust over the filling (or weave the lattice). Trim overhang, crimp edges securely to seal. Brush the top lightly with egg wash and sprinkle generously with coarse sugar. Chill the assembled pie for 20 minutes.
  8. Bake the Pie: Preheat oven to 400°F (200°C). Place pie on a baking sheet. Bake for 20 minutes at 400°F.
  9. Reduce Heat and Finish: Reduce oven temperature to 375°F (190°C). Carefully sprinkle the chilled crumble topping over the top crust (if using a lattice, place it only over the center vents). Continue baking for another 40–55 minutes, or until the crust is deep golden brown and the filling is visibly bubbling thickly. Cover edges with foil if browning too quickly.
  10. Cool Completely: Allow the pie to cool on a wire rack for a minimum of 4 hours before slicing to ensure the filling sets properly.