Strawberry Rhubarb Crumb Pie

The Strawberry Rhubarb Crumb Pie Recipe is a study in contrasts, with strawberries acting as the perfect natural sweetener for rhubarb’s tartness. Enjoy this pie between June and July, when strawberries are at their prime, coinciding with the rhubarb season. As with Rhubarb Pie, if you prefer a less sweet pie, try this recipe using the traditional pastry double crust.

level: moderate   Makes one 9-inch pie, 6 to 8 slices

Crust and Topping:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping

1 cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
Pinch of salt
3 cups hulled and quartered (lengthwise) strawberries (approximately 1 pound strawberries)
3 cups trimmed ½-inch-thick slices rhubarb (approximately 4 large rhubarb stalks)
1 tablespoon unsalted butter, cold and cut into small pieces

Preheat the oven to 375°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.

Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated.

Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter.

Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.

To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is thick and bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Strawberry-Rhubarb Crumb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Strawberry Rhubarb Crumb Pie
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