Strawberry Rhubarb Crumble Pie
A rich fruity summer pie, perfect companion to vanilla ice cream.
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
55minutes 1.5hours
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
55minutes 1.5hours
Ingredients
The Crust
The Filling
The Crumble (Streusel Topping)
Instructions
The Crust
  1. Divide the butter into two parts, 42 g and 86 g. Cut each part into approximately 20 mm (3/4″) cubes. Wrap each part and put 42 g in the freezer and 86 g in the fridge for at least 30 minutes.
  2. Place flour, salt, baking powder into a large freezer Ziploc bag and freeze for at least 30 minutes.
  3. Place a medium mixing bowl in the freezer to chill for about 30 minutes.
  4. Take another medium size mixing bowl and mix together chilled flour, salt, and baking powder.
  5. Add the 86 g refrigerated portion of butter and cut into the mix using a pastry blender until it resembles a coarse meal.
  6. Put the flour mix and 42 g frozen portion of the butter into a large freezer Ziploc bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Put in the freezer for 15 min, until butter is firm.
  7. Empty the bag, scraping the sides of the bag into the chilled mixing bowl.
  8. Add the sour cream to the mixture and toss around with wooden spoon until somewhat incorporated. Knead with your hands briefly until just incorporated. Work as fast as you can to prevent softening the dough.
  9. Flatten the dough into a disc, wrap in a plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  10. Cut a piece of parchment paper, big enough to be able to roll the dough circle on with a diameter of 305 mm (12″).
  11. Take out the chilled dough disc from the fridge and roll out the dough with a rolling pin on top of the parchment paper, working from the center out. Keep rotating the paper to make the dough circle as even as possible. Work quickly to prevent the dough softening. The final rolled dough circle will be 305 mm (12″) with thickness of about 3 mm (1/8″). This dough size is suitable for 229 mm (9″) deep dish baking pan.
  12. Transfer the dough into the 229 mm (9″) baking pan. Turning the parchment paper upside down, carefully peel off the paper. Fit the dough gently to the pan without stretching. Trim off any dough that overhangs the edge of the pan and flute the edges. Cover with plastic wrap and put into the refrigerator.
The Filling
  1. In a large bowl combine rhubarb, strawberries, sugar and cornstarch. Mix well.
The Crumble (Streusel Topping)
  1. In a food processor, pulse together the sugars, nuts, and cinnamon until the nuts are coarsely chopped.
  2. Add the butter, flour, vanilla and salt and pulse until the mixture is coarse and crumbly. Empty the content into a small bowl and with fingertips, lightly pinch together, forming small clumps.
Assembly & Baking
  1. Position the baking rack at the bottom third of the oven, preheat the oven to 205 °C (400 °F).
  2. Make a foil ring to protect the the crimped edges of the crust from burning. The ring will be 10″ diameter with a hole of about 4″.
  3. Pour the strawberry/rhubarb mixture evenly into the crust.
  4. Place the pie in the oven and bake for 50-55 minutes. After 15 minutes of baking, put the foil ring over the pie. After 35 minutes of baking, spread the crumble over the whole pie, put the foil ring back on the pie and return to the oven. It is critical to add crumble in the last 15-20 min of baking. Longer baking will make the crumble taste bitter.
  5. Let the pie cool completely before cutting.