Strawberry Rhubarb Crumble Pie

A slice of strawberry rhubarb pie with a crumble top on a table.

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Enjoy the perfect mix of sweet and tart with this Strawberry Rhubarb Crumble Pie. Juicy strawberries and tangy rhubarb come together under a crumbly oat topping for a delicious, easy dessert perfect with a scoop of vanilla ice cream!

Prep Time10

Cook Time1

Resting Time2

Course: Dessert

Cuisine: North Amercian

Keyword: Crumble Pie, Pie Recipes, Strawberry Rhubarb Crumble Pie, Strawberry Rhubarb Pie

Servings: slices

Calories: 505kcal

Author: Alisa Infanti

Ingredients

For The Filling

4 cups rhubarb sliced into 1/2" pieces
3 cups strawberries sliced into bite-sized pieces
1 ½ cup granulated sugar
¼ cup cornstarch
¼ tsp ground cardamom
1 tbsp lemon juice
1 tsp vanilla
1 9" pie crust pastry shell
1 egg

For The Crumb Topping

⅔ cup rolled oats
½ cup all-purpose flour
½ cup packed brown sugar
¼ tsp salt
½ cup cold unsalted butter cubed

Instructions

Preheat the oven to 400°F. If using fresh pie pastry roll it out to a 1/4" thick round to fill a 9" pie plate. Carefully place the pastry in the pie plate and trim or flute the edges.
Whisk the egg in a small bowl and use a basting brush to baste the edges of the unbaked pie pastry with the egg mixture to give the crust a golden glow when baked.
Add pie weights to the bottom of the pie plate before par-baking for 10 minutes.
To a large bowl, add the rhubarb, strawberries, granulated sugar, cornstarch, ground cardamom, lemon juice and vanilla. Mix well to ensure the sugar and cornstarch have well coated the berries and rhubarb.
Remove the par-baked pie crust from the oven and let the pie weights cool enough to carefully remove them. Add the rhubarb and strawberry filling to the par-baked pie crust.
In a separate bowl, add the rolled oats, all-purpose flour, brown sugar and salt. Mix well to combine.
Add the butter to the oat mixture and use your hands to work the butter into the dry ingredients to form a coarse bead-like texture.
Top the pie filling with the coarse oat crumble evenly.
Place the unbaked pie on a baking sheet to catch any filling that may boil over and bake for 45-50 minutes or until the crumble topping is golden brown and the filling is bubbling along the edges of the pie.
Remove the baked pie from the oven and let it cool completely to set before serving.

Notes

Serving Suggestions:

Serve as is or with a scoop of ice cream and/or a drizzle of honey or maple syrup.

Storage & Freezing

The pie can be stored at room temperature for up to 2 days once baked tightly sealed in a pie dome or with plastic wrap once cooled.

Freeze the pie before baking or after baking by wrapping it tightly in plastic wrap. The pie will last frozen for up to 3 months.

Bake the pie from frozen adding an additional 10 minutes of cook time or for a baked pie, thaw it at room temperature and warm it up in the microwave for abut 20-30 seconds prior to serving if you would like it warm.

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