Old Fashioned Strawberry Rhubarb Pie Recipe With Streusel Crumble Topping

Old Fashioned Strawberry Rhubarb Pie Recipe With Streusel Crumble Topping
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This Classic old-fashioned strawberry rhubarb pie recipe with streusel crumble topping is made without tapioca and has an insanely flaky buttermilk pie crust filled with a delicious strawberry rhubarb filling that is heavenly juicy and rich with just the right amount of sweetness and tardiness.

This flaky strawberry rhubarb pie crust is made with a combination of shortening and butter for a perfectly flaky pie crust that has a balanced sweet and buttery flavor.

Strawberry Rhubarb Crumble

This deep-dish strawberry rhubarb pie with crumb toppings is made without lattice and instead is topped with a sweet oatmeal crumble that is made using flour, rolled oats, salt, sugar, butter, coconut and vanilla extract.

Strawberry Rhubarb Pie Filling With Cornstarch

This strawberry rhubarb pie filling is made with cornstarch and without tapioca flour. The cornstarch increases the viscosity of the strawberry rhubarb filling so it has just the right amount of texture that is not too thick or runny. If you want a juicy filling, you could omit the cornstarch from the filling recipe.

We have many tasty and yummy pie recipes posted here, but this strawberry rhubarb pie recipe is one of our favorites with its crunchy streusel crumble topping that is made using rolled oats, butter and coconut that elevates this pie to another level that is satisfyingly yummy!

Ready to make this old fashioned strawberry rhubarb pie recipe with crumble topping? Let’s do it!

Do You Thaw Frozen Rhubarb and Strawberries Before Making Pie?

For best results, it is recommended that you drain the water from frozen fruit like rhubarb and strawberries before making pie filling. Draining the frozen rhubarb and strawberries will ensure your pie filling doesn’t turn out soggy. Alternatively, you can use fresh rhubarb and strawberries to make this pie.

Ingredients For Strawberry Rhubarb Butter Pie Crust

  • 1 1/4 cups all-purpose flour (150 grams)
  • 1/4 cup buttermilk (60 grams) ice cold or water
  • 1/2 teaspoon salt (3 grams)
  • 2 teaspoons sugar (8 grams)
  • 6 tablespoons vegetable shortening chilled (75 grams)
  • 3 tablespoons unsalted butter (45 grams) chilled and cubed

Ingredients For Strawberry Rhubarb Streusel Oat Crumble Topping

  • 1 cup all-purpose flour (120 grams)
  • 1/2 cup old-fashioned rolled oats (45 grams)
  • 1/3 cup unsweetened shredded coconut (25 grams)
  • 1/4 teaspoon salt (2 grams)
  • 6 tablespoons unsalted butter (90 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 teaspoon vanilla extract (2.5 grams)

Ingredients For Old Fashioned Strawberry Rhubarb Pie Filling

  • 3 cups frozen or fresh strawberries, quarter pieces
  • 2 1/2 cups frozen or fresh rhubarb, chopped 1/2 inch pieces
  • 2 tablespoons cornstarch (15 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 1 teaspoon lemon juice (5 grams)
  • 1/4 teaspoon salt (2 grams)
  • 5 tablespoon granulated sugar (65 grams)
  • 4 tablespoons old fashioned brown sugar (60 grams)

How To Make Old Fashioned Strawberry Rhubarb Butter And Shortening Pie Crust?

  1. Mixing Machine Method – Add the flour, sugar and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
  2. Add the butter and shortening and mix on slow speed until a crumble like texture is achieved, about 3-4 minutes.
  3. Add in the ice cold buttermilk or water and mix on slow just until the pie dough comes together.
  4. Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.
  6. Mixing by Hand – Mix together flour, sugar and salt using a whisk in a large bowl then add the shortening and cubed butter.
  7. With a pastry cutter or fork, incorporate the butter and shortening by cutting it into the flour mixture until it resembles a crumble like consistency.
  8. Pour in the ice cold buttermilk or water and mix using a spatula until the dough clumps.
  9. Transfer the pie dough onto a floured working surface and and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
  10. Shape the dough into a ball then flatten to about 1 inch, wrap in plastic and refrigerate for a 90 minutes before using.
  11. Food Processor Method – Add the flour, sugar and salt and pulse twice.
  12. Add the butter and shortening and pulse until a crumble is formed.
  13. Pour in the buttermilk or water and pulse until the pie dough begins to clumps up.
  14. Transfer the pie dough onto a floured surface and knead together until dough is developed.
  15. Round into a ball, then flatten to 1 inch, wrap tightly with plastic and refrigerate.
  16. Shaping Pie Dough – Remove the chilled by pie dough about 20 minutes before rolling out.
  17. On a lightly floured surface, gently roll out the pie dough staring from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
  18. Carefully transfer the pie dough onto a 9X2 inch round pie dish.
  19. Tuck and press in the dough using your fingers then crimp the edges.
  20. Place back into the refrigerator for about 30 minutes. In the mean time prepare the crumble and filling.

How To Make Old Fashioned Strawberry Rhubarb Pie Filling With Cornstarch?

  1. In a large bowl, add the strawberries, rhubarb, lemon juice juice, vanilla extract, sugar, brown sugar and cornstarch and toss together until all the fruit s coated with the sugars and cornstarch.
  2. Set aside.

How To Make Strawberry Rhubarb Oat Streusel Crumb Topping?

  1. Add the all purpose flour, rolled oats, shredded coconut salt and sugar into a medium size bowl sugar and salt and mix together using your hand or spatula.
  2. Add in the butter and vanilla extract into the mixture and mix together using your hands until well combined. Set aside.

How To Assemble Old fashioned Classic Strawberry Rhubarb Pie?

  1. Preheat oven to 205°C (400°F)
  2. Measure 1/2 cup of the oat crumble and add it to the strawberry rhubarb filling mixture and toss together.
  3. Pour the filling mixture into the pie crust then top with the rest of the crumble.
  4. Bake the pie dish on top of a baking sheet and bake in the middle rack for 20 minutes, then reduce the oven heat 175°C (350°F) and continue to bake for additional 30-35 minutes.
  5. Remove the strawberry rhubarb pie from the oven and cool at room temperature for at least 3 hours before serving.
  6. Serve and enjoy!
Strawberry Rhubarb Crumble Pie

Strawberry Rhubarb Crumble Pie

Gimme Yummy
This strawberry rhubarb crumble pie has the perfect balance of sweetness and tartiness and topped with an oatmeal crumble that is insanely delicious.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert, Easy
Cuisine American
Servings 6 people
Calories 320 kcal

Ingredients
  

INGREDIENTS FOR STRAWBERRY RHUBARB BUTTER PIE CRUST

  • 1 1/4 cups all-purpose flour 150 grams
  • 1/4 cup buttermilk 60 grams ice-cold or water
  • 1/2 teaspoon salt 3 grams
  • 2 teaspoons sugar 8 grams
  • 6 tablespoons vegetable shortening chilled 75 grams
  • 3 tablespoons unsalted butter 45 grams chilled and cubed

INGREDIENTS FOR STRAWBERRY RHUBARB STREUSEL OAT CRUMBLE TOPPING

  • 1 cup all-purpose flour 120 grams
  • 1/2 cup old-fashioned rolled oats 45 grams
  • 1/3 cup unsweetened shredded coconut 25 grams
  • 1/4 teaspoon salt 2 grams
  • 6 tablespoons unsalted butter 90 grams
  • 3/4 cup granulated sugar 150 grams
  • 1/2 teaspoon vanilla extract 2.5 grams

INGREDIENTS FOR OLD FASHIONED STRAWBERRY RHUBARB PIE FILLING

  • 3 cups frozen or fresh strawberries quarter pieces
  • 2 1/2 cups frozen or fresh rhubarb chopped 1/2 inch pieces
  • 2 tablespoons cornstarch 15 grams
  • 1 teaspoon vanilla extract 5 grams
  • 1 teaspoon lemon juice 5 grams
  • 1/4 teaspoon salt 2 grams
  • 5 tablespoon granulated sugar 65 grams
  • 4 tablespoons old fashioned brown sugar 60 grams

Instructions
 

PIE CRUST

  • Mixing Machine Method – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
  • Add the butter and shortening and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.
  • Add in the ice-cold buttermilk or water and mix on slow just until the pie dough comes together.
  • Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.
  • Wrap the dough in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.
  • Mixing by Hand – Mix together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.
  • With a pastry cutter or fork, incorporate the butter and shortening by cutting it into the flour mixture until it resembles a crumble like consistency.
  • Pour in the ice-cold buttermilk or water and mix using a spatula until the dough clumps.
  • Transfer the pie dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
  • Shape the dough into a ball then flatten to about 1 inch, wrap in plastic and refrigerate for 90 minutes before using.
  • Food Processor Method – Add the flour, sugar, and salt and pulse twice.
  • Add the butter and shortening and pulse until a crumble is formed.
  • Pour in the buttermilk or water and pulse until the pie dough begins to clumps up.
  • Transfer the pie dough onto a floured surface and knead together until dough is developed.
  • Round into a ball, then flatten to 1 inch, wrap tightly with plastic and refrigerate.
  • Shaping Pie Dough – Remove the chilled pie dough for about 20 minutes before rolling out.
  • On a lightly floured surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
  • Carefully transfer the pie dough onto a 9X2 inch round pie dish.
  • Tuck and press in the dough using your fingers then crimp the edges.
  • Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.

STRAWBERRY RHUBARB PIE FILLING

  • In a large bowl, add the strawberries, rhubarb, lemon juice, vanilla extract, sugar, brown sugar, and cornstarch and toss together until all the fruit s coated with the sugars and cornstarch.
  • Set aside.
  • HOW TO MAKE STRAWBERRY RHUBARB OAT STREUSEL CRUMB TOPPING?
  • Add the all purpose flour, rolled oats, shredded coconut salt, and sugar into a medium-size bowl of sugar and salt and mix together using your hand or spatula.
  • Add in the butter and vanilla extract into the mixture and mix together using your hands until well combined. Set aside.

ASSEMBLE

  • Preheat oven to 205°C (400°F)
  • Measure 1/2 cup of the oat crumble and add it to the strawberry-rhubarb filling mixture and toss together.
  • Pour the filling mixture into the pie crust then top with the rest of the crumble.
  • Bake the pie dish on top of a baking sheet and bake in the middle rack for 20 minutes, then reduce the oven heat 175°C (350°F) and continue to bake for additional 30-35 minutes.
  • Remove the strawberry rhubarb pie from the oven and cool at room temperature for at least 3 hours before serving.
  • Serve and enjoy!
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