Strawberry Rhubarb Pie
Spring is in the air and my backyard is overflowing with rhubarb! This pie is bursting with juicy sweet strawberries and tart rhubarb topped with a crunchy oatmeal crisp, in a flaky buttery crust. Cooking the fruit together really intensifies the flavors and thickens the pie. Top it with a little vanilla ice cream or whipped cream its delightful!
Ingredients
Filling
- 4 cups rhubarb, trimmed and sliced
- 2 cups strawberries, sliced
- 3/4 cup granulated sugar
- 1 tsp. cinnamon
- 2 tbsp. corn starch
Crust
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup (2 sticks) butter, cold and cubed
- 5 tbsp. ice water
Crisp
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 3/4 cups old fashioned oats
- 1 tsp. cinnamon
- 6 tbsp. butter, melted
Directions
In a large saute pan add together the rhubarb, strawberries, sugar, and cinnamon. Heat mixture over medium heat until it the liquids start to release then reduce the heat and let it go until the liquid start to reduce and thicken about 5-8 minutes. Remove from heat and stir in the corn starch. Let mixture completely cool.
For the crust either in a food processor or large bowl, combine the flour, sugar, and salt. Add in the cubed butter pulse until its almost a course sand, or work in with your hands. Then gradually add in the cold water and mix until a loose dough forms. Dump the dough out on to a floured work surface and knead until it just comes together to form a dough ball. Wrap in plastic wrap and let it chill for about 20 minutes.
Once it’s chilled, roll out to about 1/4 inch thick and roll into a pie plate. Crimp the edges and fill with the filling.
For the crisp, in a large bowl combine the brown sugar, flour, oats and cinnamon mix together. Then slowly pour in the melted butter and mix together until it’s crumbly. Add the mixture evenly on top.
Preheat the oven to 425 degrees. Place pie on a baking pan and bake for about 30 minutes until the pie is golden and crisp. Let cool and serve warm with ice cream or whipped cream!!
