Summertime Strawberry Rhubarb Crumble Pie
Indulge in the delightful flavors of summer with this luscious Strawberry Rhubarb Crumble Pie. Juicy fresh rhubarb and sweet strawberries meld together with a creamy sour cream filling, creating a deliciously tangy contrast that’s heightened by a crumbly brown sugar topping. Each slice is a celebration of seasonal fruits baked to perfection in a flaky buttery crust. Perfect for picnics and gatherings, this pie is best enjoyed warm, preferably with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Note: Always opt for fresh fruits to ensure the most vibrant flavors and textures. Your taste buds will thank you!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Pie crust
1 (10-inch, unbaked (Kittencal's No-Fail Buttery Flaky Pie Pastry recommended))
Sugar
1 1/3 cups (Granulated)
All-purpose flour
1/4 cup (For fruit filling)
Sour cream or plain yogurt
1 cup
Fresh rhubarb
3 3/4 cups (Diced)
Fresh strawberries
1 3/4 cups (Sliced)
Brown sugar
1/2 cup (Packed)
All-purpose flour
1/2 cup (For crumb topping)
Cold butter
1/4 cup (Cut into small cubes (no substitutions))
Instructions
1
Preheat the oven to 425°F and ensure the oven rack is positioned at the lowest level.
2
In a large mixing bowl, combine the sugar, all-purpose flour, and sour cream (or yogurt). Mix thoroughly until well blended.
3
Gently fold in the diced rhubarb and sliced strawberries, ensuring every piece of fruit is coated in the mixture.
4
Spoon the fruit filling into the unbaked pie shell, spreading it evenly.
5
In a separate small bowl, combine the brown sugar and flour. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
6
Sprinkle the crumb mixture evenly over the fruit filling in the pie shell.
7
To prevent spills, place the pie plate on a baking sheet and transfer it to the oven.
8
Bake the pie for 15 minutes, then reduce the oven temperature to 350°F. Continue baking for an additional 30 minutes, or until the filling is bubbly and the topping is golden brown.
9
Once done, remove the pie from the oven and let it cool slightly. Serve warm with a scoop of ice cream for an unforgettable treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors of the Summertime Strawberry Rhubarb Crumble Pie?
The pie features tangy fresh rhubarb and sweet strawberries combined with a creamy sour cream filling and a sweet brown sugar crumb topping.
What type of pie crust is recommended for this recipe?
A 10-inch unbaked buttery flaky pie pastry is recommended, specifically Kittencal's No-Fail version.
Can I use yogurt instead of sour cream in the filling?
Yes, you can use either sour cream or plain yogurt for the creamy component of the fruit filling.
How much rhubarb do I need for this pie?
You will need 3 3/4 cups of fresh diced rhubarb.
How much strawberries are required?
The recipe calls for 1 3/4 cups of fresh sliced strawberries.
Should I use fresh or frozen fruit?
The recipe specifies using fresh rhubarb and fresh strawberries for the most vibrant flavors and textures.
What temperature should the oven be preheated to?
The oven should be preheated to 425°F initially.
Where should the oven rack be positioned?
The oven rack should be positioned at the lowest level for even baking of the bottom crust.
How do I prepare the fruit filling?
Mix sugar, flour, and sour cream together, then gently fold in the diced rhubarb and sliced strawberries.
Is the pie crust baked before adding the filling?
No, the fruit filling is spooned into an unbaked pie shell.
What are the ingredients for the crumb topping?
The topping consists of 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/4 cup cold cubed butter.
Can I substitute the butter in the topping?
No, the recipe specifies using cold butter with no substitutions for the best results.
How do I make the crumb topping texture?
Cut the cold butter into the flour and brown sugar mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
How long does the pie bake at the initial high temperature?
Bake the pie at 425°F for 15 minutes.
What is the second baking temperature and duration?
After the first 15 minutes, reduce the oven to 350°F and bake for an additional 30 minutes.
How can I prevent oven spills?
Place the pie plate on a baking sheet before transferring it to the oven to catch any drips.
How do I know when the pie is finished baking?
The pie is done when the filling is bubbly and the crumb topping is golden brown.
What is the best way to serve this pie?
It is best served warm, ideally with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Is this pie suitable for outdoor events?
Yes, it is described as a perfect dessert for picnics and summer gatherings.
How much sugar is in the filling?
The filling uses 1 1/3 cups of granulated sugar.
How much flour goes into the filling vs the topping?
Use 1/4 cup of flour for the filling and 1/2 cup of flour for the crumb topping.
What size pie pan is used?
A 10-inch pie plate is required for this recipe.
Does the recipe use light or dark brown sugar for the topping?
The recipe simply states 1/2 cup of packed brown sugar.
Should the butter be melted for the crumble?
No, the butter must be cold and cut into small cubes to create the proper crumb texture.
Is this a seasonal dessert?
Yes, it is specifically designed to celebrate summertime and seasonal fruits.
What category does this recipe fall under?
This recipe falls under the categories of pie, dessert, and comfort food.
Can I use a pre-made crust?
Yes, while a specific buttery pastry is recommended, any 10-inch unbaked pie shell can be used.
Does the pie need to cool before serving?
The instructions recommend letting it cool slightly before serving it warm.
How many ingredients are in this recipe?
There are 9 total ingredients including the fruit, dairy, sugars, flour, butter, and crust.
What makes the topping different from a standard pie lid?
Instead of a second crust, it uses a crumb topping made of flour, brown sugar, and butter for a crunchy texture.