Strawberry Rhubarb Pie with Streusel Crumb Topping

This Strawberry Rhubarb Pie with a buttery, flaky crust and a golden streusel crumb topping is the perfect combination of sweet and tart flavors. Fresh strawberries and vibrant rhubarb are mixed with sugar, vanilla, and lemon juice to create a deliciously fruity filling that’s bubbling with flavor. The crumbly streusel adds a delightful crunch, making each bite irresistible. Whether you’re hosting a spring gathering or looking for the best homemade pie recipe, this dessert is sure to impress. Serve it warm with a scoop of vanilla ice cream for a dessert everyone will love!

A perfect combination of sweet strawberries and tart rhubarb, this Strawberry Rhubarb Pie features a buttery homemade crust and a crisp, golden streusel topping. The filling bubbles with fruity goodness, making every bite a delicious balance of textures and flavors. This pie is a show-stopping dessert for spring and summer gatherings!

Ingredients

Pie Crust

• 1/2 cup chilled unsalted butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 4-6 tablespoons chilled water

Streusel Crumb Topping

• 1 ¼ cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup unsalted butter, cut into cubes

Pie Filling

• 3 cups sliced rhubarb (1/4 to 1/2-inch pieces)
• 2 ½ cups chopped strawberries
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 3 ½ tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Instructions

1. Make the Pie Crust

1. In a medium bowl, combine the flour, salt, and chilled butter.
2. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add chilled water, one tablespoon at a time, mixing with a fork until the dough starts to come together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours.

2. Prepare the Streusel Topping

1. In another bowl, whisk together the flour, granulated sugar, and brown sugar.
2. Cut in the butter with a pastry blender until the mixture is crumbly. Set aside.

3. Make the Pie Filling

1. In a large bowl, mix the sliced rhubarb, chopped strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Set aside.

4. Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
3. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the pan, trimming any excess dough around the edges. Flute or crimp the edges as desired.
4. Spoon the fruit filling into the pie crust, spreading it evenly.
5. Sprinkle the streusel topping evenly over the fruit.

5. Bake the Pie

1. Place the pie on a rimmed baking sheet to catch any overflow.
2. Bake for 50-55 minutes or until the filling is bubbling and the topping is golden brown.
3. If the crust or topping begins to brown too quickly, cover the pie loosely with aluminum foil.
4. Remove from the oven and cool completely on a wire rack before slicing.

---

Tips

• Chill the dough: Chilling the pie dough helps it stay flaky and prevents shrinking during baking.
• Use fresh ingredients: Fresh rhubarb and strawberries yield the best flavor and texture.
• Prevent a soggy crust: Brush the bottom crust with a beaten egg white before adding the filling to help create a barrier against moisture.

Variations and Substitutions

• Crumble topping: Swap the streusel topping with a lattice crust for a more traditional look.
• Fruits: Add raspberries or blueberries for a mixed berry variation.
• Gluten-free: Use a gluten-free flour blend to make the crust and topping.
• Vegan: Substitute butter with vegan butter and use a plant-based crust recipe.

FAQs

Q: Can I use frozen rhubarb and strawberries?
A: Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture.

Q: How do I store the pie?
A: Store the pie covered in the refrigerator for up to 4 days.

Q: Can I make this pie ahead of time?
A: Absolutely! The pie can be made a day in advance and stored in the fridge. Let it come to room temperature before serving.

Serving Suggestions

• Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy it with a cup of freshly brewed coffee or a glass of cold milk for a comforting treat.
• Add a sprinkle of powdered sugar over the top for a beautiful finishing touch.

Why You’ll Love This Recipe

• Perfect balance of flavors: The sweet strawberries and tart rhubarb create a harmonious blend of flavors.
• Flaky crust and crumbly topping: The buttery pie crust and streusel topping add delightful texture.
• Easy to customize: You can easily adapt this recipe to include your favorite fruits or toppings.
• Seasonal delight: It’s a wonderful way to celebrate fresh spring and summer produce!