Sun-Kissed Strawberry Rhubarb Pie with Crispy Crumbles
This pie combines the sweetness of ripe strawberries with the delicate tartness of rhubarb, nestled in a juicy shortcrust pastry and topped with crispy crumbles. It's a perfect treat for summer coffee gatherings and a true delight for all ages. Let this seasonal highlight enchant you!
Preparation
30 min.
Cook / Bake
60 min.
Servings
8
Calories
550 kcal
Ingredients
for 8 servingsAmounts are automatically adjusted.
For the Shortcrust Pastry
- 2.5 cupsall-purpose flour
- 0.5 tspsalt
- 1 cupunsalted butter(cold, cut into cubes (2 sticks or 226g approx.))Milch
- 0.5 cupice water(approx.)
- 4 cupsrhubarb(chopped into 1/2-inch pieces)
- 4 cupsstrawberries(hulled and quartered)
For the Filling
- 0.75 cupgranulated sugar
- 0.25 cupcornstarch
- 1 tspvanilla extract
- 1 lemonlemon zest(from 1 lemon)
For the Crumbles
- 1.5 cupsall-purpose flour
- 0.75 cupgranulated sugar
- 0.5 cupunsalted butter(cold, cut into cubes (1 stick or 113g approx.))Milch
- 0.25 tspcinnamon(ground)
Instructions
For the shortcrust pastry: In a large bowl, whisk together 2.5 cups (approx. 300g) all-purpose flour and 0.5 tsp salt. Add 1 cup (approx. 226g) cold butter cubes. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add 0.5 cup (approx. 120ml) ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic film, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
On a lightly floured surface, roll out the chilled shortcrust pastry into a 12-inch circle. Carefully transfer the dough to the prepared pie dish, trimming any excess and crimping the edges as desired.
For the filling: In a large bowl, combine 4 cups chopped rhubarb, 4 cups quartered strawberries, 0.75 cup (approx. 150g) granulated sugar, 0.25 cup (approx. 30g) cornstarch, 1 tsp vanilla extract, and the zest of one lemon. Mix gently until the fruits are evenly coated.
Pour the fruit filling into the pie crust, spreading it evenly.
For the crumbles: In a separate bowl, combine 1.5 cups (approx. 180g) all-purpose flour, 0.75 cup (approx. 150g) granulated sugar, and 0.25 tsp ground cinnamon. Add 0.5 cup (approx. 113g) cold butter cubes. Use your fingertips to rub the butter into the dry ingredients until coarse, crumbly topping forms.
Evenly sprinkle the crumble topping over the fruit filling in the pie dish.
Bake for 50-60 minutes, or until the crumbles are golden brown and the fruit filling is bubbly. If the crust or crumbles start to brown too quickly, you can loosely cover the pie with aluminum foil.
Let the pie cool completely on a wire rack before serving, at least 2-3 hours. This allows the filling to set properly.
💡 Tipp
Nutrition per serving
Calories
550 kcal
Protein
5 g
Carbohydrates
78 g
Fat
26 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/sun-kissed-strawberry-rhubarb-pie-with-crispy-crumbles
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