Description
A flaky pie crust fills with sweet-tart strawberry-rhubarb filling and a buttery crumb topping. Balanced flavors and addictive texture make this the ultimate summer dessert for gatherings or cozy nights.
Ingredients
1 1/2 cups all-purpose flour (1 1/4 cups for topping, 1/4 cup for crust)
1/2 cup (1 stick) cold butter, cubed
1/4 cup sugar (crust)
1/3 cup ice water (crust)
6 cups strawberries, cleaned and halved
2 cups rhubarb, chopped into 1/2-inch pieces
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
Instructions
Preheat oven to 375°F (190°C)
For crust: Pulse 1/4 cup flour, 1/4 cup cold butter, 1/4 cup sugar, and 1/4 tsp salt in a food processor until crumbly. Add ice water 1 tbsp at a time, blending until dough forms. Wrap and chill 15 minutes
Roll out dough to fit a 9-inch pie dish. Trim edges, dock bottom, and chill 15 more minutes
For filling: Toss strawberries, rhubarb, 1 1/2 cups sugar, lemon juice, cornstarch, and optional cinnamon until coated. Transfer to crust and spread evenly
For crumb topping: Mix 1 1/4 cups flour, 1/4 tsp salt, and 1/2 cup brown sugar. Cut in remaining 1/2 cup cold butter until mixture resembles coarse crumbs
Top pie with crumb mixture. Bake 45-50 minutes, or until golden and bubbling. Cool completely before serving
Notes
Use 100% certified halal butter. For extra crunch, stir oats into crumb topping. Store in fridge for up to 3 days in a sealed container. Leftovers freeze well for up to 1 month.
- Prep Time: 25
- Cook Time: 50
- Method: Baking
- Cuisine: American