Strawberry Rhubarb Pie

By srumbel

This best-ever strawberry rhubarb pie is filled to brimming with juicy, sweet strawberries, tart rhubarb, and the most delectable, buttery streusel topping. It’s my favorite summer pie!
from melskitchencafe.com

Ingredients

• Filling:
• I've made this pie once or twice with frozen rhubarb - it isn't quite the same, but can be used in a pinch (I recommend thawing and draining before using).
• 1 unbaked 9-inch pie crust (my favorite homemade pie crust + video tutorial here)
• 2 3/4 to 3 cups sliced rhubarb about 1/4-inch thick (about 5-6 medium stalks or 12-16 ounces)
• 2 cups sliced strawberries (about 12 ounces)
• 2/3 cup (5 ounces) granulated sugar
• 3 tablespoons cornstarch
• Streusel Topping:
• 1 cup (5 ounces) all-purpose flour
• 1/2 cup (3.75 ounces) brown sugar
• 1/2 cup (4 ounces, 8 tablespoons) cold butter, cut into tablespoon-size pieces

Preparation

Step 1

The original recipe baked at 400 degrees F; over the years, I've found I like the result of baking at 375 degrees better so the crust doesn't burn.


a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
Pour the strawberry/rhubarb mixture evenly in the crust.
In a small bowl, combine the flour and brown sugar.
Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
Place the pie on a rimmed baking sheet (in case any of the filling bubbles out), and bake at 375 degrees for 50-55 minutes, until the streusel is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!

Yield 9-inch pie