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Strawberry Rhubarb Pie
I started by cutting up 5 cups of strawberries and 2 stalks of peeled and diced rhubarb.
Then I combined the flour, sugars, cornstarch, salt and cinnamon.
Thanks to a little helper, the pie making went pretty fast.
Once the flour and sugar mixture is combined, mix into the strawberries and rhubarb.
In the meantime grab a pie crust. Let’s not beat around the bush. I buy my pie crust in a red box with the words Pillsbury across it. It tastes good and leaves no dishes for me to wash. Prep the crust and chill for ten minutes. Then add the berry mixture.
Then make the crumble top with 3 tablespoons of flour, 1 tablespoon of sugar and 1/8 teaspoon salt mixed together then incorporating 1 tablespoon of softened butter. Sprinkle over top. This by far is one of my favorite parts besides the fruit. Love, love crumble top pies.
Strawberry Rhubarb Pie is the sweet and tart combination of fresh rhubarb and strawberries with a flaky pie crust and a butter crumb topping pairs perfectly with whipped cream or ice cream.
- 5 cups strawberries, hulled and sliced
- 2 stalks rhubarb, peeled and diced
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 9 inch pie crust
- 3 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 tablespoon butter
Combine the strawberries and rhubarb and set aside.
Sift sugars, flour, cornstarch, salt, and cinnamon together. Stir into strawberry and rhubarb mixture.
Place the pie crust in a nine-inch pan. Chill for 10 minutes.
Spoon the fruit filling into the crust. Dot with the butter.
Mix together the dry crumb topping ingredients and cut in the butter until crumbly.
Sprinkle the crumb topping over the filling and butter.
Bake at 400 degrees for 50-60 minutes or until the pie is golden.
Cool on a wire rack for 2 hours.
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