I can’t believe April is here and that in a few weeks I’ll be making Easter dinner for 8-10 people. Since I have two books out next month, I am getting my menu together now. And one of the things on my menu list is my favorite Strawberry Rhubarb Pie.
For all of my pies, I use the same pie crust recipe. Here is the recipe (it’s part of my apple pie recipe). It is super easy and fool-proof. But keeping the butter chilled is key to a flaky crust. I hope you are enjoying the warmer weather and taking advantage of all the fresh strawberries and rhubarb that are arriving at farmer’s markets and your local grocery stores. This is a super-easy pie recipe and it’s a perfect way to usher in Spring.
Strawberry Rhubarb Pie
Ingredients
- Single crust pie dough see recipe above
Filling:
- 3 cups sliced rhubarb about 1/4-inch thick about 5-6 medium stalks
- 2 cups sliced strawberries
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
Streusel Topping:
- 1 cup flour
- ½ cup brown sugar
- 1/2 cup old fashioned rolled oats
- dash of cinnamon
- 1/2 cup chopped pecans or other nuts (optional)
- ½ cup cold butter cut into tablespoon-size pieces
Extra toppings
- Whipped cream
- Vanilla ice cream
Instructions
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Preheat the oven to 375℉.
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In a large mixing bowl, stir together the rhubarb, strawberries, sugar and cornstarch. The fruit will become think and turn to a syrup.
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On a lightly floured surface, roll out the pie crust dough to a 12" circle and place in the 9" deep dish pie plate. Trim and flat the edges. Pour the fruit mixture into the pie shell.
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In a small bowl, stir together the flour and brown sugar. Add in the oatmeal and cinnamon. Cut in the butter until it looks crumbly.
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Spread the flour mixture over the fruit, but stop a 1/2" from the pie's edge. Bake for 50-55 minutes. Check the pie to make sure the top isn't burning. Cover the pie with a piece of tin foil and bake for another 20 minutes.
If the pie still isn't fully set, bake for another 20 minutes. The pie should be bubbly and the streusel should be golden brown. Remove the pie from the oven and cool on a baking rack. Cool completely before serving. Serve with whipped cream or vanilla ice cream.
