1. Can I use frozen strawberries and rhubarb instead of fresh?

Yes, you can use frozen fruit. Be sure to thaw and drain both the strawberries and rhubarb thoroughly to prevent excess moisture, which can make the pie filling watery.

2. Why is my strawberry rhubarb pie too runny?

Excess juice is often the culprit. After mixing the filling, let it rest for a few minutes, then use a slotted spoon to add only the fruit (not the liquid) into the crust.

3. How do I know when the Strawberry Rhubarb Pie with Crumb Topping is done baking?

The crumb topping should be golden brown, and you may see bubbling around the edges. If the topping browns too fast, tent it with foil for the final minutes.

Strawberry Rhubarb Pie with Crumb Topping

Description

A sweet and tangy strawberry rhubarb pie topped with a buttery crumb topping. Perfect for beginners using simple ingredients and no top crust.

Ingredients

Scale

1 9-inch frozen deep dish pie crust
3 cups sliced rhubarb (1/2 inch slices)
3 cups quartered strawberries
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour (for topping)
1/2 cup brown sugar (for topping)
1/4 teaspoon ground nutmeg (for topping)
1/2 cup melted butter (for topping)
1/2 teaspoon apple cider vinegar (for topping)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Let the pie crust thaw slightly.
In a medium bowl, whisk together flour, brown sugar, nutmeg, and a pinch of salt. Stir in melted butter and apple cider vinegar until crumbly. Set aside.
In a large bowl, combine rhubarb and strawberries. Stir in both sugars, cornstarch, salt, orange juice, and vanilla. Let sit for 5–10 minutes.
Using a slotted spoon, transfer only the fruit into the pie crust, leaving excess liquid behind.
Sprinkle crumb topping evenly over the fruit and gently press down.
Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and bake for another 25–30 minutes. Cover with foil if topping browns too quickly.
Cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

Drain excess liquid from fruit to avoid a soggy pie.
Use thawed and well-drained frozen fruit if fresh isn’t available.
Tent pie with foil if topping begins to over-brown during baking.
Let the pie cool completely to allow filling to firm up for clean slices.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 27g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg