Rhubarb-Strawberry Pie

5.0(8)

Not too sweet, not too tart. Just right. YUMMY. And as far as making pie goes, you'll be pleasantly surprised how fast and simple this is to prepare.

by Very Culinary·published 2010-05-05

DessertPie

Servings

Total time

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prep 20 min

Calories / serving

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Ingredients (14)

serves

4 cups (about 1 1/4 Pounds) Rhubarb, Ends Trimmed, Cut Crosswise Into 1/2 Inch Piecesrhubarb
2 cups Strawberries, Quarteredstrawberry
1 cup Granulated Sugarsugar
2 Tablespoons Cornstarchcornstarch
⅛ teaspoons Saltsalt
1 package Deep-dish 9 Inch Prepared Pie Crust
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FOR THE CRUMBLE TOPPING:
¾ cups All-purpose Flourflour
⅓ cups Packed Brown Sugarbrown-sugar
3 Tablespoons Granulated Sugarsugar
1 teaspoon Cinnamoncinnamon
⅛ teaspoons Saltsalt
6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)butter

Instructions (3 steps)

01For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
02Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.

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Not rich — missing servings, total time, or calories.