Delicious Strawberry Rhubarb Pie
A perfectly balanced dessert that blends roasted strawberries and rhubarb with a buttery, oat crumble. High in fiber and naturally low in saturated fat, this pie is both satisfying and nutritious, making it a versatile choice for everyday baking or special occasions.
Equipment
- 1 large mixing bowl
- 1 sheet pan, lined with parchment paper
- 1 9-inch pie plate
- Rolling Pin
- Fork (for docking the pie crust)
- Parchment paper and pie weights (or dried beans)
- Small mixing bowl (for crumble)
- Oven
Ingredients
Pie Dough
- 1 batch of pie dough
Filling
- 4 cups strawberries hulled and quartered (about 1 ½ lbs)
- 6 cups rhubarb chopped (about 2 lbs)
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup rolled oats
- ⅛ tsp kosher salt
- 4 tbsp unsalted butter cubed
Instructions
- Prepare the Pie Dough: Begin by making your pie dough according to your preferred recipe or using store-bought dough. Once prepared, wrap it tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling ensures that the dough firms up, making it easier to roll out later and helping prevent shrinkage during baking.
- Roast the Fruit Filling: While the dough is chilling, prepare the fruit. Preheat your oven to 325°F (160°C) and line a large sheet pan with parchment paper. In a large mixing bowl, combine 4 cups of hulled and quartered strawberries and 6 cups of chopped rhubarb. Add ¾ cup granulated sugar and 2 tablespoons of fresh lemon juice. Toss everything gently to coat the fruit evenly with sugar and lemon juice.Spread the mixture evenly on the prepared sheet pan. Roast the fruit in the oven for 2 to 2 ½ hours, stirring occasionally, until the mixture has reduced to a thick, jam-like consistency. Keep an eye on the corners to prevent over-browning. Once roasted, remove from the oven and set aside. You should have about 2 cups of concentrated, flavorful filling. Allow it to cool slightly while preparing the crust.
- Roll Out the Pie Crust: When ready to bake, lightly flour your work surface and roll out the chilled dough into a 14-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and sides of the plate, making sure there are no air pockets. Trim any uneven overhang, leaving enough dough to fold under itself to create a neat, thick edge. Crimp the edges using your fingers or a fork for a decorative finish.Dock the crust with a fork by piercing the bottom and sides lightly. This prevents bubbles from forming during baking. Place the crust in the refrigerator for 20 minutes to firm up while you prepare for blind baking.
- Blind Bake the Pie Crust: Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. This step ensures the crust holds its shape during baking. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Remove the parchment and weights carefully, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15–20 minutes, or until the crust is dry and just beginning to turn golden.If the edges brown too quickly, cover them with foil or a pie shield to prevent burning while the rest of the crust continues to bake evenly. Once done, remove from the oven and let the crust cool slightly.
- Prepare the Crumble Topping: In a small mixing bowl, combine ½ cup all-purpose flour, ½ cup light brown sugar, ¼ cup rolled oats, and ⅛ teaspoon kosher salt. Add 4 tablespoons of cubed unsalted butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This topping will bake into a golden, crunchy layer that perfectly complements the soft, roasted fruit filling.
- Assemble the Pie: Once the crust has cooled slightly, spoon the roasted strawberry-rhubarb filling evenly into the pie shell. Smooth the top gently with a spatula to ensure an even layer. Sprinkle the prepared crumble topping generously over the fruit, covering it completely.
- Bake the Complete Pie: Return the assembled pie to the oven and bake at 375°F (190°C) for 18–22 minutes, or until the crumble is golden brown and fragrant. The fruit should be bubbling slightly at the edges, and the topping should have a crisp, crunchy texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling ensures the filling sets properly, making slicing easier and cleaner. Serve the pie at room temperature or slightly warm. For an extra treat, pair it with a scoop of vanilla ice cream or a dollop of lightly whipped cream.
- Storage Instructions: Store leftover pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days. To maintain a crisp topping, avoid sealing it in an airtight container until the pie is fully cooled. The pie can also be frozen for up to 2 months—wrap it tightly in plastic wrap and then aluminum foil, and thaw in the refrigerator before serving.
Notes
- Use fully ripe strawberries for maximum natural sweetness, balancing the tart rhubarb flavor.
- Ensure rhubarb is chopped evenly to promote consistent roasting.
- Don’t skip the blind baking step—this prevents a soggy bottom crust.
- Stir the fruit during roasting to avoid burning the edges and to create a jam-like consistency.
- The crumble topping can be made ahead and stored in the fridge for quick assembly.
- Adjust sugar slightly if your fruit is particularly sweet or tart.
- Allow the pie to cool completely before slicing to prevent the filling from oozing.
