Strawberry and Rhubarb Pie

strawberry and rhubarb pie

It’s Strawberry and Rhubarb Pie season friends and things are exciting! Keeping quiet during the weekend to go as full on crazy during the week isn’t something that happens…ever! I certainly have never turned down plans on the weekend so I have money to go out during a weeknight…but one of my best friends coming into town for three days also isn’t something that happens ever. Usually we see each other when I amble into LA and stay for a week where we find any and which way to fit as much time as possible catching up face-to-face instead of our faces talking to screens.

Excited isn’t even cutting it for how I feel that for a few days all normalcy will be suspended as I try to show her as much as I possibly can of this incredible city and just be together for three short days that will likely fly by in the blink of an eye and will have to suffice before we catch up with another visit of mine to LA.

rhubarb and strawberry pie

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Meanwhile, there will be a full year and four seasons before we see each other again and this pie should not be left to next spring to make. Its.that.good! I have made a bunch of pie recipes during my time on this blog, but none have blown me away quite so much with how fabulously they look with this Strawberry and Rhubarb Pie having a crumble topping and an unfussy pie base. It still has a full bodied taste of strawberries and rhubarb in the best science experiment. So let’s just call it rustic looking and ignore the imperfections while we enjoy slices of it? Okay 😉

I’d love to hear in the comments below if you give this recipe a go and how you find it?

How to prepare Strawberry and Rhubarb Pie

  • Dry ingredients for the pastry: Place the dry ingredients into your bowl.
  • Add in coconut oil: Rub in the coconut oil until the mixture resembles a crumble mixture.
  • Butter up: Add in the cubed butter until the butter and rub into the flour until it resembles large breadcrumbs.
  • Add the icy water: Add the iced water and press together to form your dough into a disc.
  • Cover: Cover the dough and refrigerate.
  • Fruit time: Stir the strawberries and rhubarb together and set aside in a bowl.
  • Roll it out: Place your pastry down on a lightly floured work surface and roll out.
  • Press and shape: Press your pastry into your pie dish and shape the edges per your preference.
  • Fork it: Press holes into the pastry all over the base and sides.
  • Fill it: Spoon the berries and rhubarb into the pastry base, spreading out evenly.
  • Refrigerate: Place the pie into the fridge.
  • Crumble topping: Combine the crumble topping in a bowl and evenly spoon on top.
  • Bake: Bake until golden and bubbling.
  • Cool: Remove from the oven and allow to cool completely.
  • Serve: Slice and serve with a scoop of ice cream or drizzle of cream.

Tips for the best Strawberry and Rhubarb Pie

Type of flour: The original crust recipe is American, if you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out.

Baking beans aren’t essential: By pricking the pastry all over with a fork and filling with fruit you’ll bake the crust without prebaking needed.

Double crust: If you prefer a double crust pie, you could double the pastry recipe and do not need to pre-bake the crust, however, it is recommended to bake the pie for at least 1 hour (1 hour 10 is likely the sweet spot), though I have not tried this so suggest you refer to this recipe.

Don’t need to precook your fruit: The fruit needs no pre-cooking for the filling due to the length of time it takes to bake and the rhubarb will be well and truly cooked once you pull this out of the oven.

Sub for different fruit fillings: If you don’t like either strawberry or rhubarb, you could easily sub blackberries and apricots or plums and raspberries, virtually any soft fruit would be good in this.

Other strawberry recipes you’ll enjoy

Scones with Roasted Strawberries

Strawberry and Basil Crumble

Pavlova

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Strawberry and Rhubarb Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Pastry (adapted from Barley and Sage)
113 grams butter, chilled and cut into pea sized cubes
Small pinch of salt
320 grams / 2 cups plain flour (see note if you live in the UK)
1/4 cup coconut oil
3 tablespoons ice water
Filling
3 medium stalks rhubarb, ends removed and sliced into 2 inch lengths
0.90 pound/400 grams strawberries, hulled, halved (or quartered if large strawberries)
115 grams / 1/2 cup superfine/caster sugar
Crumble Topping
1 cup rolled oats
53 grams / 1/3 cup plain flour
115 grams / 1/2 cup superfine/caster sugar
50 grams / 1.75 ounces butter, softened

Directions:
Place the flour and salt in a bowl and stir through.

Add the coconut oil and rub in until it resembles a rough crumble mixture.

Add the butter and rub in until it is incorporated in a large crumble, add the ice water and combine until the dough has formed and holds together.

Form into a disc, wrap and refrigerate for 30 minutes.

Meanwhile, stir the rhubarb and strawberries together in a bowl. Set aside.

Lightly flour your surface and rolling pin and roll out the dough, as it’s a shortbread, it might be slightly delicate so press and roll before flipping the dough and continuing in the same manner until the dough is 1/4 inch thick.

Press into your pie dish and shape the edges to your preference.

IMG 8588 e1614943506600(pp w768 h512)Press holes into the base and sides with a fork.

Spoon the prepared strawberries and rhubarb into the filling, shaking to even out and sprinkle the sugar on top evenly.

IMG 8590 e1614943538374(pp w768 h512)Refrigerate for 20 minutes.

Preheat the oven to 180ºC/350F.

Meanwhile, place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together.

Remove the pie from the fridge and sprinkle the crumble topping over.

IMG 8592 e1619976233880(pp w768 h512)Place in the oven and bake for 50 minutes until golden.

Remove and allow to cool completely before serving.

Slice and serve with a scoop of ice cream or pouring cream.

crumble topping on pie

crumble pie

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rhubarb and strawberry crumble pie

Strawberry and Rhubarb Pie

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  • Author: Sylvie Taylor
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts

Description

This rhubarb and strawberry crumble pie is unfussy and pleasantly fitting for early summer as it’s bursting with bright flavor.


Ingredients

Scale

Pastry (adapted from Barley and Sage)
113 grams butter, chilled and cut into pea sized cubes
Small pinch of salt

320 grams / 2 cups plain flour (see note if you live in the UK)
1/4 cup coconut oil
3 tablespoons ice water
Filling
3 medium stalks rhubarb, ends removed and sliced into 2 inch lengths
0.90 pound/400 grams strawberries, hulled, halved (or quartered if large strawberries)
115 grams / 1/2 cup superfine/caster sugar
Crumble Topping
1 cup rolled oats
53 grams / 1/3 cup plain flour
115 grams / 1/2 cup superfine/caster sugar
50 grams / 1.75 ounces butter, softened


Instructions

  • Place the flour and salt in a bowl and stir through.
  • Add the coconut oil and rub in until it resembles a rough crumble mixture.
  • Add the butter and rub in until it is incorporated in a large crumble, add the ice water and combine until the dough has formed and holds together.
  • Form into a disc, wrap and refrigerate for 30 minutes.
  • Meanwhile, stir the rhubarb and strawberries together in a bowl. Set aside.
  • Lightly flour your surface and rolling pin and roll out the dough, as it’s a shortbread, it might be slightly delicate so press and roll before flipping the dough and continuing in the same manner until the dough is 1/4 inch thick.
  • Press into your pie dish and shape the edges to your preference.
  • Press holes into the base and sides with a fork.
  • Spoon the prepared strawberries and rhubarb into the filling, shaking to even out and sprinkle the sugar on top evenly.
  • Refrigerate for 20 minutes.
  • Preheat the oven to 180ºC/350F.
  • Meanwhile, place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together.
  • Remove the pie from the fridge and sprinkle the crumble topping over.
  • Place in the oven and bake for 50 minutes until golden.
  • Remove and allow to cool completely before serving.
  • Slice and serve with a scoop of ice cream or pouring cream.

Notes

Type of flour: The original crust recipe is American, if you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out.

Baking beans aren’t essential: By pricking the pastry all over with a fork and filling with fruit you’ll bake the crust without prebaking needed.

Double crust: If you prefer a double crust pie, you could double the pastry recipe and do not need to pre-bake the crust, however, it is recommended to bake the pie for at least 1 hour (1 hour 10 is likely the sweet spot), though I have not tried this so suggest you refer to this recipe.

Don’t need to precook your fruit: The fruit needs no pre-cooking for the filling due to the length of time it takes to bake and the rhubarb will be well and truly cooked once you pull this out of the oven.

Sub for different fruit fillings: If you don’t like either strawberry or rhubarb, you could easily sub blackberries and apricots or plums and raspberries, virtually any soft fruit would be good in this.

Pastry adapted from Barley and Sage

Recipe by Roamingtaste

 

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