Description
A delightful dessert combining the tartness of rhubarb and the sweetness of strawberries, topped with a crumbly streusel.
Ingredients
- 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
- 1 ¼ cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, cut into cubes
- 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
- Make the Pie Crust: In a medium bowl, combine flour and salt. Add the chilled butter. Use a pastry blender to cut the butter into the flour until it resembles coarse crumbs. Gradually add chilled water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 120 minutes.
- Prepare the Streusel Topping: In another bowl, whisk together flour, granulated sugar, and brown sugar. Cut in the butter with a pastry blender until the mixture is crumbly. Set aside.
- Make the Pie Filling: In a large bowl, mix sliced rhubarb, chopped strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Set aside.
- Assemble the Pie: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess, fluting or crimping the edges as desired. Spoon the fruit filling into the pie crust, spreading it evenly. Sprinkle the streusel topping evenly over the fruit.
- Bake the Pie: Place the pie on a rimmed baking sheet to catch any drips. Bake for 50-55 minutes, or until the filling is bubbling and the topping is golden brown. If it browns too quickly, cover loosely with aluminum foil. Allow the pie to cool completely on a wire rack before slicing.
Notes
Serve warm with vanilla ice cream or fresh whipped cream for an enhanced experience. Cover leftovers and refrigerate for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American