Strawberry-rhubarb pie. What more do I need to say? Make it now!
Local rhubarb is in the stores and strawberries are too. We are coming into mid-season strawberries around here and the berries are deliciously sweet. Rhubarb adds tartness and balances out those sweet berries. But the local strawberry season is fleeting. Get some now and make a pie. Everyone you feed will sing your praises.
I had a pie crust waiting in my freezer but I didn’t have a top crust. Rather than make pie crust, I decided to make a crumb topping and loved it on this pie. If you don’t have a pie crust waiting to be filled, you’ll find my standard crust recipe below. It is tried and true and works with just about any pie. I never make just one or two crusts though. Doesn’t seem like an efficient use of my time. My recipe makes 5 crusts. Go ahead and make all five. Put those extra crusts in the freezer— ready and waiting for the raspberries, blueberries and blackberries coming into season.
Makes one 9-inch pie
I made this pie early in the strawberry season. If you are using very sweet late season berries, I suggest cutting the sugar to 1/4 cup.
3 stalks rhubarb, cut into 1/2″ dice, about 2 cups
4 cups sliced berries, cut in half or quarters if large
1/2 cup sugar
1/4 cup cornstarch
6 Tbsp. softened unsalted butter
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp old-fashioned oats
1/4 cup + 2 Tbsp brown sugar
1/4 tsp. kosher salt
1/4 tsp. cinnamon
1. Preheat oven to 400°F. In large bowl, toss together rhubarb, berries, sugar and cornstarch. Set aside.
2. In another bowl, combine crumb topping ingredients. Mix until well combined.
3. Pour rhubarb and berries into pie crust. Cover top with crumb topping. Place on a sheetpan in case juices run out of pie pan.
4. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and continue baking until crumb topping is browned and juices are thick and bubbly, about 40 more minutes.
Makes five 9-inch pie crusts
This is a recipe where a scale is worth its weight in gold.
6 oz. unsalted butter (12 Tbsp.)
11 oz. shortening (1 1/2 cups + 3 Tbsp)
1 lb. 11oz. all-purpose flour (6 cups)
1 Tbsp. kosher salt
1 cup ice-cold water
1. Slice butter into large chunks and place in freezer. Put measured shortening into freezer.
2. Measure flour and salt into the bowl of electric mixer, or a large mixing bowl. Stir to combine. Add butter and mix with a paddle or pastry cutter until butter pieces are the size of large peas. Add cold shortening and mix until combined with flour.
3. While mixer is running, pour in about 3/4 cup of ice water and mix until dough is just combined. If there is a lot of flour left in bowl, add more water and mix briefly to combine. Pour dough out onto a large piece of plastic wrap and, using hands, mold it into a large mound. Wrap well and chill at least 1 hour.
3. Divide dough into 5 even crusts (10 oz. each). Roll dough, place in pie plate and chill again for at least 30 minutes before using.