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Laura’s Strawberry Rhubarb Crumble Pie

Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 1 9" Pie

Ingredients
  

  • 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

Instructions
 

  • 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!