The Quintessential Summer Bake Perfect Homemade Strawberry Rhubarb CrumbleTop Pie

Crumble Strawberry Rhubarb Pie

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:75 Mins

Servings:8 slices

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:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Bake the Pie: Preheat oven to 400°F (200°C). Place pie on a baking sheet. Bake for 20 minutes at 400°F.
• 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.
• 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.

Nutrition Facts

Calories:888 kcal

Protein:7.6 g

Fat:27.3 g

Carbs:104.3 g

Fiber:1.9 g

Sugar:0.0 g

Sodium:5157 mg

Recipe Info

Category:Dessert

Cuisine:British

Capturing the Essence of a British Summer Garden in a Single Slice

There is something profoundly comforting and deeply evocative about a truly spectacular fruit pie. If you were to distill the very essence of a sun-drenched English summer—that perfect moment when the garden is bursting with life but still retains a refreshing tartness—you would arrive squarely at the Strawberry Rhubarb Pie . This iconic pairing, celebrated for centuries, balances the deep, bright acidity of rhubarb stalks against the sugary blush of ripe strawberries. Forget pale imitations; we are crafting a robust, deep-dish masterpiece, complete with a rustic, buttery crumble topping that sings of homemade goodness. This isn't just a dessert; it’s an edible landscape on a plate, destined to become one of your favorite summer strawberry rhubarb recipes .

Why This Strawberry Rhubarb Pie Recipe Stands Above the Rest

In the crowded field of baked goods, what sets this particular Strawberry Rhubarb Pie recipe apart is the commitment to texture and balance. We are aiming for structural integrity—a pie that holds its shape when sliced—while simultaneously achieving the ultimate contrast between the tangy, tender fruit and the crisp, yielding crust. This particular iteration leans into the glorious texture provided by a streusel crown, making it an elevated, almost country garden pie recipe .

The Perfect Harmony: Balancing Tart Rhubarb with Sweet Strawberries

The magic ingredient here is the duo itself. Rhubarb, botanically a vegetable but culinary used as a fruit, provides necessary structure and a bracing sharpness. Without it, strawberries can become cloyingly sweet when baked. The ratio we employ—equal parts, pound for pound—ensures that neither flavor dominates, resulting in a complex, layered taste experience that keeps you coming back for just one more bite.

A Nostalgic Journey: Understanding the History of This Iconic Pairing

While berries have been staples for generations, the formal pairing of strawberry and rhubarb gained immense popularity in the UK and America as sugar became more widely available. Rhubarb, historically medicinal, was discovered to be the perfect tart counterpoint to sugar, and strawberries offered the fragrant sweetness needed to round out the profile. This British Strawberry Rhubarb Pie tradition carries with it centuries of horticultural and culinary wisdom, making every slice a taste of heritage.

Setting Expectations for Your Show-Stopping Bake

Be prepared for a commitment that rewards patience. This is a medium-difficulty bake, primarily because a truly flaky, all-butter pastry requires temperature control, and achieving a perfectly set filling (no watery pools!) demands the right thickener and ample cooling time. When you master this, you’ll have perfected the best strawberry rhubarb pie formula. Expect roughly 45 minutes of active preparation, followed by a crucial chilling period, and finally about an hour of baking time. This robust structure yields 8 generous slices of pure seasonal delight.

Assembling Your Artisanal Components for Superior Flavor

A great pie is built in layers, starting with the foundation. For this recipe, we demand an all-butter Pâte Brisée for unmatched flakiness, complemented by a vibrant filling and finished with a crunchy streusel that transitions this from a simple pie to a true showstopper.

Related Recipes Worth Trying

• The Ultimate Homemade Starbucks Pink Drink Strawberry Coconut Refresher — Tired of the queue Learn how to make the Starbucks Pink Drink at home This recipe nails the creamy strawberry flavour and is ready in minutes
• Grandmas Peach Pie Recipes A Golden Slice of Nostalgia — Looking for easy peach pie recipes This Grandmas Golden Peach Pie with a hint of almond is pure comfort Perfect for summer Get the recipe now
• How to Make Pie Crust My Easy Flaky AllButter Secret — Learn how to make pie crust thats flaky fabulous This allbutter recipe is easier than you think Tips for the perfect crust every time Get baking

Sourcing Peak Produce: Choosing the Finest Rhubarb and Strawberries

The quality of the fruit dictates the outcome. For the rhubarb, look for firm, brightly colored stalks—ideally pink or red—avoiding any that appear woody or wilted. As for the strawberries, they should smell sweet and be deep red throughout. If you are baking mid-season, you have the best chance of finding perfectly ripe, flavorful berries.

The Buttery Foundation: Essential Items for Flawless Pastry

To achieve that coveted flaky texture, cold is king. We start with 2 ½ cups of all-purpose flour, 1 teaspoon of fine sea salt, and a tablespoon of granulated sugar for just a hint of tenderness. The star, however, is 1 cup (two full sticks) of very cold, cubed unsalted butter . The larger the pieces of butter remain when they hit the oven, the more steam they create, resulting in those beautiful flaky layers. Binding it all together requires 6 to 8 tablespoons of ice water—added sparingly until the dough just coheres.

Crafting the Vibrant Filling: Quantities and Components Breakdown

The heart of our strawberry rhubarb pie filling recipe involves combining 3 cups of trimmed and ½-inch-cut rhubarb with 3 cups of hulled and halved strawberries. The sweetness level of the fruit varies, so we start with ¾ cup of granulated sugar, but feel free to adjust based on taste. Crucially, to guarantee a non-runny slice, we incorporate ¼ cup of cornstarch (or tapioca starch) for thickening, alongside 1 teaspoon of bright lemon zest and 1 teaspoon of pure vanilla extract to amplify the fruit’s natural flavor. A tiny pinch of salt balances the sweetness.

Tools of the Trade: Essential Equipment for Pie Perfection

While you can certainly make the pastry by hand using a pastry blender, a food processor can speed up the process of integrating the cold butter. You will absolutely require a 9-inch deep-dish pie plate—ceramic or glass allows you to monitor the bottom crust browning—a sturdy rolling pin, and a wire cooling rack, which is non-negotiable for proper setting.

Step-by-Step Mastery: Building Your Ultimate Strawberry Rhubarb Pie

Once your components are prepped, the assembly moves quickly. Remember, we are aiming for a strawberry rhubarb pie with crumble topping in this version, but the base process applies to any topping choice.

Preparing the Fruit Base: Taming the Tangy Rhubarb

In a large bowl, toss your prepared rhubarb and strawberries with the sugar, starch, zest, vanilla, and salt. Let this mixture macerate—sit—for about 15 minutes. This brief rest allows the fruit to release some initial juices, which the starch will immediately begin to absorb, preventing a dry spot in the final product.

Constructing the Layered Architecture: Base, Filling, and Crumble Topping

First, divide your chilled pastry dough into two slightly unequal discs—the larger one for the base. Roll the larger disc into a 12-inch circle and gently drape it into your pie plate. Trim the overhang to about an inch, and crucially, pop the entire shell back into the refrigerator while you prepare the top. For the crumble topping , combine 1 cup of flour, ½ cup of packed light brown sugar, and 6 tablespoons of cold, cubed butter. Use your fingertips to rub these ingredients together until you have a coarse, pebbly mixture; adding ¼ cup of rolled oats here provides excellent texture for the streusel. Once the base is chilled, pour in the fruit filling, ensuring an even mound in the center. Then, carefully place your second pastry layer over the top, or arrange a lattice, sealing the edges securely with a decorative crimp. Brush the entire surface with an egg wash (one egg beaten with a splash of water) and sprinkle liberally with coarse demerara sugar for sparkle and crunch. Finally, chill the fully assembled pie for another 20 minutes before baking.

Achieving That Golden-Brown Perfection in the Oven

A preheated oven set to 400° F ( 200° C) is where the magic begins. Place the chilled pie on a sturdy baking sheet—this protects your oven from inevitable bubbling juices. Bake at this higher temperature for the first 20 minutes to set the pastry structure rapidly. Following this, reduce the temperature to 375° F ( 190° C). If you are adding the crumble topping, sprinkle it evenly over the top now. Continue baking for another 40 to 55 minutes. You are looking for a deep, mahogany-gold crust and visible, thick bubbling through the vents. If the edges brown too quickly, shield them loosely with strips of aluminum foil.

The Crucial Resting Period: Allowing the Filling to Set Correctly

This is perhaps the hardest step to follow, but the most vital for a beautiful presentation. Once removed from the oven, the pie must cool completely on a wire rack. This process allows the starch thickener to fully hydrate and gel, transforming the molten fruit mixture into a sliceable consistency. Do not attempt to cut this pie for at least four hours; overnight cooling yields the absolute best results.

Elevating Your Dessert Experience: Serving Suggestions and Variations

This Strawberry Rhubarb Pie is magnificent served simply, perhaps with a cool contrast to its warmth. A scoop of high-quality vanilla bean ice cream is the undisputed classic, offering a creamy melt against the tart fruit. Alternatively, for a truly traditional nod to its British roots, serve it with a thick dollop of chilled clotted cream or a spoonful of tangy crème fraîche.

Troubleshooting Common Pitfalls in Fruit Pie Construction

Even experts face challenges, but understanding the pitfalls of fruit pies allows you to preempt them.

Secrets to the Crispiest, Flakiest Crust Every Time

The cardinal rule remains temperature. If your butter melts before it hits the oven, you get tough rather than flaky. Always use ice water, and if your kitchen is warm, chill the processed flour and butter mixture for 10 minutes before adding the liquid. On top of that,, blind-baking the bottom crust slightly can ensure the "soggy bottom" never materializes, especially with very juicy fillings like ours.

Storage Solutions: Keeping Your Pie Fresh for Days

Once cooled completely, leftover pie should be covered loosely with plastic wrap or foil and kept at cool room temperature for up to two days, provided your kitchen isn't excessively warm. For longer storage (up to four days), refrigerate it. The crust may soften slightly upon refrigeration, but the flavor remains vibrant.

Creative Flavor Twists: Spice Additions Beyond the Classic Recipe

While pure strawberry and rhubarb are wonderful on their own, subtle additions can deepen the complexity. Try incorporating 1 teaspoon of finely chopped fresh basil or mint into the fruit mixture; the herbaceous notes beautifully complement the strawberries. A tiny grating of fresh nutmeg, or even a small spoonful of finely minced crystallized ginger, adds a warming counterpoint to the tartness, moving your pie toward a more autumnal profile while still celebrating peak summer fruit.