Strawberry rhubarb crumble pie | Hello Victoria
Do you have recipes that you associate with a specific person? I grew up with plenty of recipes we always called by the name of the person who introduced us to them – “Heather’s Dip”, “Grandma’s Ammonia Cookies”… or in this case Laura’s strawberry rhubarb pie. So-called because it was my sister-in-law who first discovered the recipe, and introduced me to it. That, and she loves this pie, so I always think of it as hers.
So when we had a glut of rhubarb in the allotment, I could think of one thing I wanted to make with it! Well, I could think of a ton of things I wanted to make, but this was first on my list.
Pies aren’t as big here in the UK as they are in Canada and the US – most people would be quicker to make a crumble with rhubarb. Or maybe even a tart, but not pie. I, for one, love making pies as they leave so much room for creative decoration! Crumbles are good and all, but they leave little to be done artistically. Pies are sooooo much better to play with!
In this instance, I opted to make little strawberries out of excess dough and added them to some leaves and a braided edge. I love braids on pie crusts! Even though this pie can be made with a single crust, I almost always make a double so that I have more to play with, or sometimes swap the crumble for a lattice top. I love a good lattice…
Of course, you can also make a double batch of the dough to freeze one half, and make another pie later! Since the dough recipe requires a single egg to make a double batch, it’s easier to just make the double batch than divide it into two. This recipe was another one that Laura introduced me to, and I’ve used it for every pie I make, ever since._
One other thing that I always include in my fruit pie recipes is pearl tapioca. Or more specifically Minit Tapioca, which my mom sent me from Canada, because I can’t seem to find it in the UK.
Lots of pie recipes include flour and cornstarch, to thicken the pie filling and prevent it from becoming too liquid. This recipe includes a bit of flour, but I tend to find that there isn’t enough to accommodate the amount of liquid in the rhubarb. Tapioca absorbs the excess liquid, and adds a nice texture to the pie filling, while I find that flour can be a bit stodgy. Feel free to adjust the amount, or not include it at all.
Now, the crumble topping is up to you. I personally could take it or leave it (I prefer the look of the lattice top, so perhaps I would leave it more than take it) but I know that some people love the taste/texture. This way, you can have your pie, and eat your crumble too! Since Richard had been talking about making a crumble with the rhubarb, I figured a pie with a crumble topping would be the perfect bridge!
So if you’re like us, and have more rhubarb than you know what to do with – perhaps you should give this recipe a shot! Maybe you’ll love it just as much as Laura?
Laura’s Strawberry Rhubarb Crumble Pie
- Pie Crust 2 Crusts:
- 375 g flour
- 227 g butter/shortening cold
- 0.5 tsp salt
- 1 egg beaten
- 5 tbsp cold water
- 1 tsp white/cider vinegar
- Strawberry Filling:
- 450 g rhubarb chopped
- 160 g strawberries chopped
- 170 g sugar
- 3 tbsp flour
- 0.5 tsp lemon juice
- 1-1.5 tsp pearl tapioca optional
- Crumble Topping:
- 100 g flour
- 90 g brown sugar
- 0.5 tsp cinnamon
- 76 g butter cold
- Make the pie dough – sift together the flour and salt. Rub the butter/shortening in until it resembles breadcrumbs for a fine crust, or small peas for a flaky crust.
- Mix the egg, water, and vinegar together, and pour into the flour mixture. Mix together with a spoon, then turn out onto the countertop and press together. Divide into two flattened disks, and wrap in cling film.
- Refrigerate for 30 minutes.
- Roll out one disk of dough and line a 9″ pie dish. Decorate as desired.
- Preheat the oven to 175°C convection (350°F).
- Make the filling: mix together the strawberries, rhubarb, lemon juice, sugar, and flour.
- If using the tapioca, sprinkle on the bottom of the pie crust before adding in the strawberries and rhubarb.
- Make the crumble topping: mix together everything but the butter. Then rub in the butter until it forms a crumble. Sprinkle on top of the pie filling.
- Make an egg wash by whisking a whole egg, then brush on the pie crust (but not the crumble).
- Bake for about 40-50 minutes in the preheated oven, until the crust is golden brown, and the filling has bubbled up through the crumble slightly.
- Allow to cool a bit before serving with vanilla ice cream! Enjoy!