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Strawberry Rhubarb Pie with Crumb Top

A delightful homemade pie featuring the tangy combination of rhubarb and sweet strawberries, topped with a buttery crumb topping. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 1 deep dish pie crust Use store-bought or homemade (see crust options below)
  • 3.5 cups rhubarb thinly sliced
  • 2.5 cups strawberries sliced
  • 0.5 cup granulated sugar
  • 0.33 cup cornstarch
  • 2 tsp orange juice
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 tbsp butter cubed
Crumb Topping
  • 8 tbsp butter cubed (cold)
  • 0.5 cup granulated sugar
  • 1 cup all-purpose flour or 1.1 GF flour
  • 0.25 tsp ground cinnamon
  • 1 pinch salt

Method
 

  1. Preheat oven to 375°F (190°C). Line pie dish with crust and refrigerate.
  2. Combine rhubarb, strawberries, sugar, cornstarch, orange juice, lemon juice, and salt in a bowl.
  3. Pour filling into crust. Dot with cubed butter.
  4. Mix butter, sugar, flour, cinnamon, and salt until crumbly.
  5. Sprinkle crumb topping over pie. Bake for 60–80 minutes until golden and bubbling.
  6. Cool completely at room temperature for 2–3 hours.

Notes

For a richer flavor, use brown sugar in the crumb topping.