Strawberry Rhubarb Pie
Servings Prep Time
8 1.5hours
Cook Time
40minutes
Servings Prep Time
8 1.5hours
Cook Time
40minutes
Ingredients
Pie Filling
Quick Crumb Topping
Instructions
  1. Preheat oven to 425
  2. Place 2 1/2 cups of diced rhubarb and 2 1/2 cups strawberries in a medium bowl and toss with 1/4 cup sugar. Let sit for while you prepare pie crust. This will release some of the juice. You can also do this the night before and let it sit covered in the refrigerator.
  3. Prepare pie crust as directed and refrigerate for an hour. This can also be done a day ahead of time.
  4. Roll dough into a 12 inch circle, about 1/4 inch thick. Place carefully in 9-inch pie plate, crimp edges and refrigerate while you prepare the filling.
  5. You will want to make your topping first so that your filling does not sit too long in the pie shell. Combine sugar, flour, cinnamon, salt and melted butter in a medium bowl and stir until crumbs form. Set aside.
  6. Drain excess juice and place strawberries and rhubarb in a large bowl and toss with lemon juice. In a small bowl, stir together the remaining 1/4 cup sugar, cornstarch and cinnamon. Add the dry mixture to the fruit, stir to coat evenly and turn filling into chilled pie shell.
  7. Generously sprinkle the pie with the topping mixture.
  8. Bake on the center rack at 425 degrees for 15 minutes. Turn the oven down to 350 and continue baking for another 30 minutes or until juices bubble. Cool at least three hours before serving.