This 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.
Use your favorite pie crust for the bottom of the pie. I use Cathy Barrow’s All Butter Crust that you can find here on her website. A store-bought pie crust works perfectly fine.
Corn starch is the thickener for this pie but if you happen to have a product called Clear Gel – 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 Gel 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.
Strawberry Rhubarb Pie with Crumb Topping
- 1 single pie crust your favorite pre-made recipe or store-bought
- 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
- 3 tbsp cornstarch heaping (or Clear Gel)
- pinch of salt
- 2/3 cups flour all-purpose
- 1/2 cup sugar
- 1/4 tsp nutmeg
- 1/2 tsp apple cider vinegar optional
- 1/2 cup butter unsalted, melted (1 stick)
- pinch of salt
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.
- Combine flour, sugar, nutmeg, and salt (and apple cider vinegar if desired). Stir in melted butter until fully combined.
- Add all the ingredients into a bowl and stir to combine.
- 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. 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.
- 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. 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.