“Will definitely be making this strawberry rhubarb pie again and again using fresh rhubarb from the garden! Thanks for another keeper recipe. You are my go-to!” ~Lola
Strawberry Rhubarb Crumble Pie ~ sweet strawberries and tart rhubarb team up for this easy one crust crumble topped pie. Was there ever a springier dessert?
I could have pulled out all my food styling tricks and crafted a shot of a ramrod straight wedge of pie, cold from the refrigerator (or freezer!) with all its juiciness tucked away inside. Yeah, but that’s not this pie. This one is schlumpy and relaxed, and frankly, that comes with the strawberry rhubarb territory. When you try too hard for a thickened pie filling it can wind up being stodgy, which I detest. I’ll take the free flowing juices anytime 🙂
strawberry rhubarb crumble pie ingredient notes
the crumble
- The crumble is a simple butter, sugar, flour, vanilla mixture.
- If you like you can add 1/4 cup rolled oats or chopped nuts.
- Check out my post on how to make a big batch crumble topping for the freezer!
the filling
- In addition to strawberries and rhubarb, I add a grated apple to the filling.
- The natural pectin will help thicken those juices. To further help with thickening I use cornstarch.
- Sometimes I mention that this or that dessert ‘isn’t too sweet’, and that’s often true of my desserts, I tend to prefer them that way. But this one is definitely on the sweet side. If you prefer it less so, cut down on the sugar in the filling.
the convenience of a frozen pie crust
The crumble topping is a wonderful pie shortcut, but I go a step further and use a frozen pie crust. That allows me to lavish all my attention on the delicious fruit filling, which is really the point of it all. I like to pop the frozen crust out of its tin and insert it into one of my own pie plates so no one is the wiser 😉
The frozen pie crust I like is Marie Callender’s Deep Dish Pie Crust. I use it straight from the freezer, no thawing.
Vanilla bean paste adds a warm flavor to this strawberry rhubarb crumble pie
One of my all time favorite ingredients, and the most cherished bottle in my spice cabinet, is my Vanilla Bean Paste. It’s a paste version of vanilla beans, so while it’s pretty pricey, it’s cheaper and easier to use than vanilla beans…think of it as a cross between vanilla extract and a vanilla bean. The flavor is absolutely wonderful, and well worth the extra cost. I panic when I run out.
Plan to serve this pie à la mode, it just isn’t complete without a scoop of vanilla to reinforce that wonderful flavor.
Spring and summer pies made with rhubarb, berries, and stone fruit are notoriously juicy. You can embrace that (I actually prefer my pies on the juicier side) or you can fight it. If you’re a fighter, I did the legwork for you and researched the issue:
Tips for preventing runny pies
- Add a grated apple to your filling. The natural pectin in apples helps the juices thicken naturally.
- You can try cooking the filling for a few minutes on the stove top beforehand. This gives the thickener a chance to work. In this case you can try substituting cornstarch for the flour.
- You can toss your filling together an hour or two before cooking. Drain off any juices that have accumulated, and heat it in a small saucepan to reduce them to a syrup. Pour over the fruit topping before baking.
- Try a specialty baking product like Instant Clear Gel, which has super thickening powers. It’s basically cornstarch on steroids!
- If yours is a two crust pie, be sure to vent it to allow steam to escape. A lattice or crumble topping encourages better evaporation of liquid.
- The Kitchn recommends sprinkling graham cracker crumbs on the bottom of your crust to absorb excess liquid.
- Pay attention to the baking time and make sure you’ve baked your pie long enough. You should see bubbling juices, which indicates that the temperature has gotten high enough to activate your thickeners like cornstarch.
- Let your pie cool to room temperature, or even refrigerate before slicing. This allows the juices to set up. Play it extra safe and leave it in the refrigerator overnight.
- Just in case, I always bake my pies on a baking sheet to catch any juice eruptions.
the Great Island kitchen recommends:Â a ceramic pie plate
If all you’ve got is an old scratched pyrex pie plate it’s time for a refresh. A nice ceramic pie dish makes any pie that much more appealing, and I love to pop my frozen crusts right in for better presentation. I use my pie plate for cooking cornbreads, fruit crisps, mac & cheese, hot dips, and loads of other things besides pies.
I recommend a standard 9″ size, and white goes with everything. The one above from Emile Henry with its ruffled edge is especially pretty, but you can find lots of examples at Marshalls and Home Goods.
if you love strawberry rhubarb crumble pie you’ll also love…
- Strawberry Lemon Blondies, these babies have gone viral this season, so they’re a must try. Very moist and easy to make.
- Easy Strawberry Cake, this cake starts with a cake mix and so really earns the easy in the title.
- Strawberry Buttermilk Cake, this is perfect for Mother’s Day, or any occasion when you need an elegant little brunch cake.
- Rhubarb Crisp, I love that the rhubarb doesn’t have to share the stage with strawberry in this gorgeous recipe. Simple fruit crisps and crumbles are my desert island dessert.
- Easy Rhubarb Breakfast Cake, you’ll just need a couple of ruby stalks to make this simple snack cake.
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Strawberry Rhubarb Crumble Pie
Ingredients
- 1 frozen deep dish pie crust, do not thaw., (I like Marie Callender's)
crumble
- 1 cup all purpose flour
- 2/3 cup sugar
- 1/2 cup cold butter, cut in pieces
- 1 Tbsp vanilla bean paste
filling
- 1 1/4 cup sugar
- 1/3 cup flour
- 2 Tbsp cornstarch
- 2 cups thin sliced rhubarb
- 2 cups sliced strawberries
- 1 small apple*, peeled and grated (about 1/2 cup)
Instructions
- Preheat the oven to 375F
- Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers, I like to create some clumps in the mixture with my fingers by pressing it together to get a coarser crumble texture.
- Whisk together the sugar, flour, and cornstarch for the filling in a large bowl. Add the fruit and toss to get it all coated with the flour sugar mixture.
- Transfer your frozen pie crust to one of your own pie plates if you like. Fill the frozen pie crust with the fruit filling. Top with the crumble topping.
- Put the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling. Check the pie half way through and if it seems to be browning too quickly, lay a piece of foil loosely over the top.
- Let the pie cool before slicing ~ when the filling is still hot it will be very runny.
The pie is to die for! Delicious!!!
Made this pie for Father’s Day and it was so delicious!! Everyone loved it. Will definitely be making this again and again using fresh rhubarb from the garden! Thanks for another keeper recipe. You are my go-to!
Before I post my rave review on this, I must clarify that I was looking for a strawberry rhubarb crisp recipe. Not pie. But the photos sucked me in. So inviting. So gorgeous. I had to make it work! I followed the recipe exactly but omitted the pie crust and it was absolutely AMAZING! As I sit here writing my review, I’m slightly miserable from eating way tooooo much! It was totally worth it. 🙂 Another epic recipe Sue.
This pie turned out so yummy!!! I didnt have any and couldn’t find any if the vanilla paste for the crumble (we live in a very rural area, so hard to find a lot of less common ingredients). I omitted it and it was still delicious! I can see how it would add tonit though.
Does it need the shredded apple?
No, you can leave it out, but it does help to thicken the filling. Strawberries and rhubarb can be very juicy, so be sure you don’t skip the cornstarch.
Hi, Sue;
This strawberry rhubarb pie was divine! However, I could not find a temperature listed in the recipe. Many of my other pie recipes call for a 425 degree oven; that was my starting point, but when the crumble started browning too quickly, I turned it down to 400 and ended up at 375, even with a foil covering. Just wondering what the starting temp. should be? Also, I added about 1 Tbsp. cornstarch to the flour and fruit mixture and it was perfect–still gooey, but not runny. Thanks for fabulous recipes!
Hey Cheryl, I don’t know why the temp didn’t show for you, it’s 375F, I just refreshed the post to see if that helps. I usually bake at 375 when it’s a crumble pie like this. I’m glad the cornstarch worked for you, I’ve recently tried the Instant Clearjel from King Arther Flour and I love it.
It looks perfect to me Sue! I’m still looking for rhubarb here, but nothing yet. I know what I’ll be making as soon as I find some! Thanks!
Sue, the pie is great and your tips precious! Unfortunately i may not find rhubarb -the climate here is not cold/humid enough- . I will keep the strawbs and add a pear or apple until the cherry season is on.
That’s interesting Alexandra, and too bad, rhubarb is so delicious. I think any fruit would work with this recipe, though, and I really look forward to making it with summer fruit like peaches, etc.
Strawberry/Rhubarb anything is my fav – this pie looks yummy. My rhubarb is growing nicely and can’t wait to make this pie!! Thanks, Sue!
I’m with you Jeanne, I’ll take them in any form.
A lovely pie indeed! I’ll have to give this a try because my family would go nuts for it. How much grated apple did you add? Thanks! Pinned 🙂
I used 1 apple, Tricia, maybe I could have used 2, not sure.