Strawberry Rhubarb Pie with Crumble Topping

Last week, we took the family on a little excursion for this:

After picking a bushel of strawberries fresh of the vine, it was only a question of what to do with these beautiful strawberries.  Since the red rhubarb in my garden was flourishing, the obvious answer was pie.  And what a pie it was, especially with freshly picked strawberries and rhubarb!

This pie is actually a bit of a cross between a pie and a strawberry crisp.  It has a fabulously buttery, flakey crust like a pie, but a sweet, slightly crunchy crumble topping, like a crisp.  Add those in with the addition of some warm spices in the filling and this pie is sure to please.

Strawberry Rhubarb Pie with Crumble Topping
Adapted from The Big Fat Baker


½ tsp salt
1 cup all purpose flour
6 tbsp cold unsalted butter, cut in small pieces
2-3 tbsp cold water

1 ¼ cups sugar
1/3 cup flour
½ tsp ground ginger
¼ tsp cloves
¼ tsp cinnamon
2 cups fresh strawberries, quartered
1 ½ cups red rhubarb, diced

Crumble Topping
½ cup cold butter, cut in small pieces
½ cup flour
¼ cup white sugar
¼ cup brown sugar
½ cup old fashioned oats

To make the crust:
Preheat oven to 400 degrees F.

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 2 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water if necessary.

Lightly flour a surface and roll the dough into a 12-inch round (this should fit a 9-inch pan).  Gently fold the dough in half twice (into quarters) and place in the pie plate.  Gently unfold the crust and press onto the sizes of the pan.  Poke the bottom with a fold several times to prevent air bubbles.

Bake the crust of 10 minutes, set aside.


Make the filling:
In a large bowl, combine the sugar, flour, and spices.

Add the cut up fruit to the sugar mixture and stir to coat.  Make sure it is well mixed.  Set aside.

Make the crumble topping:
Mix together the remaining flour, sugars, and oats until well combined.  Cut the butter into the oat mixture until it forms large crumbles that stick together.

Pour the filling into the partially baked crust and sprinkle with the crumble topping.  Bake for 35-40 minutes or until the filling is bubbly and the top is browned.

Allow the pie to set for at least 1 hour and serve.  This is delightful served a little warm with a scoop of vanilla ice cream.

Makes 1 9-inch pie