Fresh, sweet strawberries combined with tart rhubarb in a buttery, flaky pie crust and crowned with a sweet, crispy streusel top. A perfect combination of flavors and textures.
My husband was helping his mom plant flowers this week and she sent him home with rhubarb from her garden. Strawberry rhubarb pie is one of my favorite pies, but I also love strawberry rhubarb crisp. It was too hard to choose which one I liked better, so I decided to combine the two and make a streusel topped strawberry rhubarb pie.
Before adding the filling to the crust, I like to precook the rhubarb so you don’t end up with a runny pie.
I added a little bit of orange zest to the filling. It compliments the tart rhubarb and gives the filling a little extra brightness.
This pie was fantastic. Maybe my best pie yet. It’s the kind of dessert people just say “ummmmm” after the first bite, without even realizing they’ve said it.
Make this pie now, while rhubarb is still in season. You’ll be glad you did.
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon water
- 2 cups sliced rhubarb
- 2 cups halved strawberries
- 1 tablespoon orange zest
- 2 drops of red gel food coloring, optional
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- Unbaked Single Crust Pie Shell
- Mix sugar, cornstarch, and salt in large microwave-safe bowl. Mix in water and rhubarb. Microwave on high, stirring occasionally, for about six minutes or until the rhubarb is tender and liquid has thickened. Cool to room temperature, about 30 minutes.
- Preheat oven to 425°.
- Roll refrigerated pie dough out to a 12-inch circle. Place dough in a pie pan and flute edge as desired.
- Refrigerate for 30 minutes.
- To make Streusel Topping: In a medium bowl combine flour, oats, brown sugar, cinnamon, and salt. Add butter and mix until mixture is crumbly.
- Fold strawberries, orange zest, and food coloring in to cooled rhubarb mixture. Spread the filling evenly in the unbaked pie crust. Top with streusel topping.
- Place pie on baking sheet and bake for 15 minutes. Reduce oven temperature to 375° and continue to bake for 15-20 minutes, until the pie is golden and the juices are bubbling. (Cover with foil if streusel is getting too brown.)
- Cool completely before serving.