For the crust:

  • 1 1/2 cups cold butter cut into cubes
  • 3 cups flour plus a bit more for rolling the dough
  • 1 teaspoon salt
  • Pinch white sugar
  • 1 large egg beaten
  • 5 tablespoons cold water
  • 1 tablespoon vinegar

For the filling:

  • 1 large egg
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 3/4 pound fresh rhubarb cut into 1/2 inch pieces
  • 1 pint fresh strawberries cored and halved

For the crumb topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 1/2 cup cold butter cubed


To make the crust:

    • Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
    • Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you’re using a food processor, it’ll take just a few pulses to bring the dough together enough to start working it by hand.
    • Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs.
    • Place each bag in the freezer. You’ll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
  • Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
  • Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.
  • Place in the refrigerator until ready to fill.

To make the filling:

  • In a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
  • Dump in the strawberries and rhubarb and toss to coat in the mixture.
  • Pour the mixture into the prepared pie shell.

To make the crumb topping:

  • In a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
  • Sprinkle over the top of the pie.

To bake the pie:

  • Place the pie in a preheated 400 degree oven for 10 minutes.
  • Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned. Use a pie shield or foil to line the edges of the crust if it begins to brown too much during baking.
  • Cool completely on a wire rack before slicing and serving.


Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.

Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball.

Storage: Store pie tightly covered in the fridge for up to 4 days.

Nutrition Information:

Serving: 1sliceCalories: 571kcal (29%)Carbohydrates: 69g (23%)Protein: 7g (14%)Fat: 31g (48%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mg (37%)Sodium: 394mg (17%)Potassium: 312mg (9%)Fiber: 3g (13%)Sugar: 34g (38%)Vitamin A: 987IU (20%)Vitamin C: 38mg (46%)Calcium: 80mg (8%)Iron: 3mg (17%)

By Admin

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