Strawberry & Rhubarb Pie

5 from 1 vote

Strawberry & Rhubarb Pie

There's nothing better than a big slice of homemade strawberry rhubarb crumble pie in the middle of summer! Forgot about complicated lattice work and instead top your strawberry rhubarb pie with this crunchy cardamom oatmeal topping. This is the perfect pie recipe for your next cookout or 4th of July celebration!

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 298kcal

Author: Ella Gilbert

Equipment

9-inch pie dish

Ingredients

Strawberry Rhubarb Pie

1 pie crust Homemade pie dough or storebought is fine.
3 cups strawberries quartered
6 cups thinly sliced rhubarb ½ inch slices
1 cup sugar
2 teaspoons vanilla extract
¼ cup + 2 tablespoons cornstarch
pinch salt

Oatmeal Crumble

½ cup all purpose flour
¾ cup old fashioned oats
½ cup light brown sugar
½ teaspoon ground cardamom
½ teaspoon kosher salt
5 tablespoons unsalted butter cold

Metric - US Customary

Instructions

In a large saucepan, mix all the filling ingredients except for the cornstarch together.
3 cups strawberries, 6 cups thinly sliced rhubarb, 1 cup sugar, 2 teaspoons vanilla extract, pinch salt
Place on medium heat on the stove and cook until it comes to a boil, making sure you stir so the fruit doesn’t stick to the bottom of the pan. It’ll start having a lot of liquid, let it come to a boil for ten minutes. The fruit will be soft and starting to fall apart.
Sprinkle over the cornstarch and mix to combine. Change the heat to low. Stir until the pie filling has thickened. Let the filling cool completely, if you don’t the crumb topping will melt when it’s in the oven. To speed this up, I like to pour the filling on a sheet pan and spread it out.
¼ cup + 2 tablespoons cornstarch
While the filling cools, mix together your crumble topping. In a medium bowl, whisk all of the dry ingredients together. Add the cold butter and use your fingers or a fork to bring it all together. You want all the dry ingredients to be moist. Place in the fridge if your filling still hasn't cooled completely.
½ cup all purpose flour, ¾ cup old fashioned oats, ½ cup light brown sugar, ½ teaspoon ground cardamom , ½ teaspoon kosher salt, 5 tablespoons unsalted butter
Preheat the oven to 415℉/218℃.
Roll out your pie dough. Line your pie dish with your pie dough, crimping the edges. Pour your cooled strawberry rhubarb filling and top with the crumble.
1 pie crust
Place in the oven for 20 minutes, then lower heat to 375℉/190℃ and bake for 40-50 minutes. The filling should be bubbling. If you found the crumble was browning too much, cover with foil.
Let the pie cool completely. To make the filling extra firm, chill the pie overnight in the fridge.

Notes

Old Fashioned Oats: Use whole oats, old-fashioned oats or rolled oats. I don't recommend using quick oats or porridge oats, this will make the topping dry and powdery.

Pie Dish: I'm using a regular 9-inch pie plate, not a deep dish pie dish.

Storage: Cover tightly and store in the fridge for up to 4-5 days. You can warm up slices in the microwave if you prefer warm pie!

Nutrition