You will need butter, flour, salt, and chilled water for the bottom pie crust. For the streusel crumb topping, you will need flour, granulated sugar, brown sugar, and butter.
You will need rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice for the strawberry rhubarb filling.
HOW TO MAKE A STRAWBERRY RHUBARB PIE
Start by cutting your chilled butter into small cubes. Then, combine it with the flour and salt using a pastry blender to cut in the butter until crumbly. Add the chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Form it into a disk, wrap it in plastic, and chill for at least 2 hours.
While the pie dough is chilling, make the streusel topping by combining the flour, sugar, and brown sugar. Again, using a pastry blender, cut in the butter. Go ahead and set that aside for a little bit. Wash and cut your fruit about 30 minutes before getting the pie crust out of the refrigerator. Then, mix the fruit, sugar, brown sugar, cornstarch, vanilla extract, and lemon juice in a large bowl.
Now, gently roll the piecrust into a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Place the pie on a rimmed baking sheet in case it bubbles over. Bake in a preheated oven for about 50 minutes or until the top is golden brown and the filling is bubbling.
BETH’S RECIPE TIPS
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