Crumb-Topped Strawberry Rhubarb Pie

This crumb-topped strawberry rhubarb pie recipe has a crisp, buttery topping and a sweet-tart filling of strawberries, rhubarb, cinnamon, and nutmeg.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 506 Calories

Ingredients

• 1 cup all-purpose flour
• 2 cups sliced fresh strawberries
• 2 tablespoons cold water, or more as needed
• 2 cups rhubarb, sliced 1/2-inch thick
• 0.5 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.66666668653488 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.33333334326744 cup chopped pecans
• 0.25 teaspoon ground nutmeg
• 1.25 cups white sugar
• 0.33333334326744 cup chilled butter

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Whisk 1 cup of flour and salt in a bowl. Cut 1/3 cup butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, until mixture just holds together. Shape dough into a ball; roll out into a 12-inch circle on a floured work surface (crust will be thin). Fold dough gently into quarters; lay into a 9-inch pie dish. Unfold dough and center in the pie dish. Trim crust to 1/2 inch overhang; crimp or flute edges. Refrigerate crust while making filling.

Step 3

Mix 1 ¼ cups sugar, 1/3 cup flour, cinnamon, and nutmeg together in a bowl until combined. Mix in rhubarb and strawberries; pour into pie dish. Sprinkle with pecans. Mix 1 cup flour with 2/3 cup of sugar in a bowl; cut remaining 1/3 cup of butter into mixture with a pastry cutter until mixture resembles coarse crumbs; sprinkle crumb topping evenly over pie filling. Cover edges of pie with strips of aluminum foil.

Step 4

Bake in the preheated oven until crumb topping is golden and filling bubbles around edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown pie edges.