Strawberry Rhubarb Crumble Pie

Fresh sweet strawberries meet tart bright rhubarb! This pie is a delightful balance of sweet and sour. The crust is buttery and crisp. The crumble on top has a blend of nutmeg and cardamom to enhance those fruity flavors and give the pie some additional texture!

I decided to make this pie for my mom and mom-in-law for Mother’s Day. They grew up in the mid-west, where rhubarb grew like weeds all over. Rhubarb covered their backyards! The crimson red stalks would be about 4 feet tall and be literally everywhere. So when they wanted a sweet treat, they would simply go outside, chop off a branch of rhubarb, and dip it in sugar. Needless to say, my mom and mom-in-law are rhubarb obsessed. 

I love to connect flavors to feelings. That is really what started to make me love cooking. I love how if we eat something growing up and then have it later in life, it strikes a feeling of nostalgia or childhood. So it was special to create this pie for them and develop a recipe that I hope to keep making in my family for generations.

Strawberry Rhubarb Crumble Pie

Emma Essence

Strawberry rhubarb pie that is a delightful balance of sweet and sour, with a spiced crumble topping and flaky buttery crust.

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Prep Time 30 mins

Cook Time 1 hr

Pie Crust Chilling Time 1 hr

Course Dessert

Servings 8 slices

Equipment

• 10 inch pie pan

Ingredients

  

Pie Crust

• 1 stick unsalted butter in ¼ inch cubes and chilled
• 1 ⅛ cup all purpose flour
• ½ teaspoon salt
• 5 tablespoons ice water
• Egg wash for brushing the crust
• Demerara sugar for sprinklinh the crust

Pie Filling

• 1 ¼ pounds rhubarb diced
• 1 pound strawberries quartered
• 2 lemons zest and juice
• ½ cup granulated sugar
• ½ cup light brown sugar
• 5 tablespoons cornstarch
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt

Pie Crumble

• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• 1 stick unsalted butter in ¼ inch cubes and chilled
• 1 tablespoon vanilla paste
• ½ teaspoon cardamom
• ¼ teaspoon ground nutmeg

Instructions

 

Prepare the pie crust:

• Add the butter, flour, and salt into a food processor. Pulse until the mixture resembles coarse sand. This can also be done using your fingers in a large bowl by pinching the butter into the flour until it forms pea-sized clumps.
• Then add the cold water one tablespoon at a time into the mixture until it forms a dough and pulls away from the sides.
• Dump the mixture onto a work surface and lightly knead until the dough is thoroughly combined. Then form into a ball and flatten into a disc. Wrap in plastic wrap and place in the fridge for at least one hour.

Prepare the pie filling:

• In a large bowl, add the rhubarb, strawberries, lemon zest, lemon juice, granulated sugar, light brown sugar, cornstarch, vanilla extract, and salt and stir to combine.

Prepare the pie crumble topping:

• Add the flour, sugar, butter, cardamom, and nutmeg into a food processor. Pulse until the mixture resembles coarse sand. This can also be done using your fingers in a large bowl by pinching the butter into the flour until it forms pea-sized lumps. Then add the vanilla paste and combine it into the crumbs.

Make the pie:

• Preheat the oven to 350F.
• Lightly flour a work surface. Roll out the pie dough to be 2 inches larger than the diameter of the pie pan. Carefully transfer the pie crust to the pie pan and flute the edges.
• Then add the pie filling and top with the crumble mixture. Brush the edges of the pie crust with egg wash and sprinkle sugar on demerara sugar.
• Bake for 60 minutes until the crumble is golden brown. Let cool for at least an hour before eating.

Keyword Crumble, Pecan Pie, Rhubarb, Strawberry