Strawberry Rhubarb Pie with Oatmeal Crumble Topping. A delicious combination of sweet & tart in the filling with a wholesome buttery oatmeal crumb topping.
The summer pie theme continues with a terrific version of Strawberry Rhubarb Pie which was a big hit when my parents came for lunch yesterday. The recipe includes a few tips that I always use when baking what can be a pretty tricky pie to get right. Blind baking the bottom crust will ensure that it remains crispy, while protecting the edges of the pastry with a collar of aluminum foil keeps it from over-baking on its second visit to the oven.
Any Strawberry Rhubarb filling is a bit of a challenging mixture of two ingredients that do not have equal cooking times, so I find it much better to prepare the filling completely in advance so that the rhubarb is fully cooked and the strawberries are not overcooked and falling apart. Following all three of these tips will help greatly to achieve a perfect pie.
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- 1 lb diced rhubarb
- 1 1/4 cups sugar
- pinch salt
- 1 lb whole fresh or frozen strawberries
- 1 tsp vanilla extract
- 2 1/2 tbsp corn starch
- 1/4 cup water
- 1 cup very cold butter cut in small cubes
- 2 ½ cups flour
- 2 tbsp brown sugar
- ½ tsp salt
- 1/3 to 1/2 cup ice water Only enough to make a dough form.
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 2/3 cup rolled oats large
- 2/3 cup flour
- 1/3 cup brown sugar
- ½ cup butter cut in small cubes
- Sprinkle the crumble evenly over the fruit filling. At this point cover the outside crust of the pie with strips of aluminum foil so that the edges will not overbake but allowing the crumble to brown evenly as in the photo above.
- Bake at 375 degrees F for approximately 30 -40 minutes or until the crumble s evenly golden brown. Allow the pie to cool to room temperature before cutting and serving.
In a medium saucepan gently simmer the rhubarb, sugar and pinch salt for about 25 minutes over low heat.
Add the frozen strawberries and vanilla extract.
Bring to a boil simmer gently for another 5 minutes before adding a thickening slurry, made by mixing together the corn starch and water.
Simmer only for an additional minute or two, stirring constantly. Remove from heat and cool to room temperature.
Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. Since this is a a one crust pie, freeze one of the pastry rounds for later.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
To blind bake a crust simply place a piece of parchment paper over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 400 degrees for about 15-20 minutes. Remove baking weights and parchment and bake for an additional 5 minutes.
Cool the pastry for about 10 minutes before adding the fruit filing.
In a large bowl toss together the baking powder, oats, flour and brown sugar.
Using your fingers, rub the butter thoroughly through the dry ingredients.
Sprinkle the crumble evenly over the fruit filling. At this point, cover the outside crust of the pie with strips of aluminum foil so that the edges will not overbake but allowing the crumble to brown evenly as in the photo above.
Bake at 375 degrees F for approximately 30 -40 minutes or until the crumble s evenly golden brown. Allow the pie to cool to room temperature before cutting and serving.
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