Strawberry Rhubarb Pie with Crumb Topping

Strawberry Rhubarb Pie with Crumb Topping

A bright and fresh strawberry rhubarb pie with a crumbly and crunchy topping. An easy and fast summertime dessert. Use your favorite pie crust for the bottom of the pie. This one sings of spring & summer!

A strawberry rhubarb pie with a slice cut out on a basket and strawberry leaves and flowers.

This Strawberry Rhubarb Pie with Crumb Topping is my favorite strawberry rhubarb pie. I use a french deep-dish pie plate and pile in about 6 cups of fruit. That sounds like a lot but once the fruit has a chance to macerate a bit in the bowl with the sugar and lemon juice, it will break down slightly and loses some volume. If your pie plate is not a deep dish, you’ll be able to use 1 cup less fruit.

a piece of deep dish strawberry rhubarb pie on a plate

Use your favorite pie crust for the bottom of the pie or use my easy Flaky All-Butter Pie Crust which takes just a few minutes to put together.

Pie tips:

Corn starch is the thickener for this pie but if you happen to have a product called Clear Jel – it’s similar to corn starch in that it thickens, but it is mostly transparent (though not totally). Corn starch can leave an opaque whitish color with fruit pies, but Clear Jel does a better job of thickening the pie and maintaining a clear translucent appearance. If you don’t have it no worries. Corn starch works perfectly fine.

The fruit ratio is up to you. You can do 1/2 strawberry and 1/2 rhubarb, or 2 cups strawberry and 4 cups rhubarb, or the other way around. It just depends on what you have available and your personal preference.

1
Line your pie plate with your favorite pie dough & chill. I’m using my Flaky All-Butter Pie Crust.
2
Crumb Topping: 1 1/4 C flour, 1/4 tsp nutmeg & salt, 1/4 C sugar, 1/2 C butter. Mix.
3
Secret ingredient: 3/4 tsp apple cider vinegar. You don’t taste it but it elevates the topping.
4
3 cups each rhubarb & s-berries, 3/4 C sugar, cinnamon, nutmeg, salt, 1 tsp lemon zest, 2 tsp juice.
5
4 tbsp corn starch (I used Clear Jel). Get the full recipe & instructions on my website. Link below.
6
Cold pie shell. Brush edges with egg wash. This is optional.
7
Fill & spread evenly. Don’t pack. Fill shell right before baking, can’t do it early or will sog out.
8
Generously top with the crumbs. Freeze any extra. Bake at 400f 20m. Turn oven down to 350 & bake….
9
40 min longer. Tent with foil to prevent over-browning. Allow to fully cool before slicing….
I know you bakers want to see that bottom crust. It’s crispy & flaky! The secret is a baking steel.
2 secrets on this recipe! For more baking tips & recipes follow me & visit me at A Food Lover’s Life
Enjoy!
Check out my other content @afoodloverslife on Jumprope.
A strawberry rhubarb pie with a slice cut out on a basket and strawberry leaves and flowers.
A strawberry rhubarb pie with a slice cut out on a basket and strawberry leaves and flowers.

Strawberry Rhubarb Pie with Crumb Topping

A bright and fresh strawberry rhubarb pie with a crumbly and crunchy topping. Use your favorite pie crust for the bottom of the pie. This one sings of spring & summer!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 8
Calories 300 kcal

Ingredients
  

Pie Crust

  • 1 single pie crust your favorite pre-made recipe or store-bought
  • egg wash for brushing on the pie edges 1 yolk + 1 tbsp water. Optional step

Pie Filling

  • 3 cups strawberries washed and sliced into large pieces
  • 3 cups rhubarb washed and sliced into 1/2 inch slices
  • 1 tsp lemon zest
  • 2 tsp lemon juice fresh-squeezed
  • 3/4 cup sugar granulated – see note
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 tbsp cornstarch or 5 Tbsp of Clear Jel *see note
  • pinch of salt

Crumb Topping

  • 1 1/4 cups flour all-purpose *see note
  • 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp apple cider vinegar optional * see note
  • 1/2 cup butter unsalted, melted (1 stick)
  • pinch of salt

Instructions
 

Bottom Pie Crust (using your favorite pre-made pie crust or store-bought)

  • Preheat oven to 400°F and line a sheet tray or cookie sheet with parchment or foil. Baking the pie on top of a lined sheet tray will help catch pie filling juices in case any spills over.
  • Lay your pie crust into a 9-inch pie pan, leaving a 1-inch edge. Crimp or fold the edge into a pattern or decoration of your choice. Chill until ready to fill. This is an important step to avoid the decorative edge from sinking in the oven.

Crumb Topping

  • Combine flour, sugar, nutmeg, and salt (and apple cider vinegar if desired). Stir in melted butter until fully combined. *see notes

Pie Filling

  • Add all the ingredients into a bowl and stir to combine. *see notes

Assemble

  • An optional step is to brush the pie edges with egg wash (1 yolk + 1 tbsp water). This will create a golden color when baked but it's not essential.
  • Pour in the fruit filling, distributing evenly. Top with the crumb topping right away. If the fruit filling sits in the raw pie crust for too long before being baked, the crust could become soggy.
  • Using generous handfuls, top the pie with the crumb topping. It's nice to have different sized crumbs for the topping. Sprinkle some smaller crumbs on the pie crust, then squeeze some of the mixture in your hand to pack it together, then crumble it apart over the pie to make larger pieces. I like to leave a few spaces where the fruit can peek through.
    The topping will bake down a little, it's ok to lay it on thicker in some places to create some additional texture.

Bake

  • Bake in the center of a 400F oven for 20 minutes then reduce the heat to 350F. (The higher heat at the beginning of baking will set up the edges of the pie crust.) Bake at 350F for an additional 30-40 minutes. Check for color 1/2 way through and tent with foil if the top starts to brown too quickly. I almost always tent mine with foil at the 1/2 way point.
    Bake until the filling is bubbling around the edges and the topping is a blond to golden brown color.
    Remove and let fully cool before slicing. The filling will need to set up.

Notes

The amount of flour needed for the crumb topping can vary within a few tablespoons. If your mixture seems too wet, add another tbsp of flour to create more of a crumbly texture.
Using melted butter is a short cut for using cold butter that would normally be grated. I’ve found good results in doing both methods. 
Apple cider vinegar is the strangest addition to crumb toppings but it really REALLY works. Just use a small splash, less than a tsp will do. You won’t taste it, but it lightens up the rich butter & flour mixture. 
Clear Jel is cornstarch that has been modified to become clear when heated so it’s perfect for fruit pies where you want the fruit to shine without that milky appearance. If a fruit pie recipe calls for cornstarch thickener, it’s easy to swap that out and use Clear Jel, but I do add a bit more of it. I’ve found that it’s not exactly a 1:1 swap. I’ll add about 25% more Clear Jel than the amount of cornstarch. 
 

Nutrition

Calories: 300kcalCarbohydrates: 48gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 105mgPotassium: 226mgFiber: 2gSugar: 34gVitamin A: 408IUVitamin C: 36mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the link below. 

King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking



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