Classic Strawberry Rhubarb Crumble Pie! It's the perfect mix of sweet and tart, topped with a golden crumble. 🍓🥧
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water
For the Filling:
2 cups chopped rhubarb
2 cups sliced strawberries
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon orange zest (optional)
Pinch of salt
For the Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup cold unsalted butter, cubed
Directions:
Prepare the Crust:
In a mixing bowl, combine flour, salt, and sugar. Add butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just begins to clump together.
Press the dough into a ball, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.
After chilling, roll out the dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp the edges.
Prepare the Filling:
In a large bowl, combine rhubarb, strawberries, sugar, flour, vanilla extract, orange zest, and salt. Toss gently to mix.
Pour the filling into the prepared crust.
Prepare the Topping:
In a small bowl, mix flour and brown sugar. Add butter and mix until the mixture is crumbly.
Sprinkle this crumble mixture evenly over the pie filling.
Bake:
Preheat the oven to 375°F (190°C).
Place the pie in the oven and bake for 45-50 minutes, or until the crust and topping are golden brown and the filling is bubbly.
Cool on a wire rack before serving.
Prep Time: 30 minutes | Chill Time: 1 hour | Cooking Time: 50 minutes | Total Time: 2 hours 20 minutes | Kcal: 360 kcal per serving | Servings: 8 servings
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