...
Go Back

Strawberry Rhubarb Pie with Oatmeal Crumble Topping

A delightful homemade pie featuring a tangy strawberry rhubarb filling and a sweet, crumbly oatmeal topping. Perfect for a summer dessert!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 2 1/2 cups flour
  • 1 cup very cold butter cut in small cubes
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1/3 to 1/2 cup ice water Only enough to make a dough form.
  • 1 tsp vanilla extract
Filling
  • 1 lb diced rhubarb
  • 1 1/4 cups sugar
  • pinch salt
  • 1 lb whole fresh or frozen strawberries
  • 1 tsp vanilla extract
  • 2 1/2 tbsp corn starch
  • 1/4 cup water
Oatmeal Crumble Topping
  • 1/2 tsp baking powder
  • 2/3 cup rolled oats, large
  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 cup butter cut in small cubes

Method
 

  1. Simmer rhubarb, sugar, and salt for 25 minutes.
  2. Add strawberries and vanilla extract.
  3. Simmer for 5 minutes, then add cornstarch slurry.
  4. Simmer 1-2 minutes, stirring. Cool to room temperature.
  5. Cut butter into flour, brown sugar, and salt until coarse.
  6. Pour vanilla water over mixture and work in until dough forms.
  7. Divide dough, flatten, wrap, and refrigerate for 20 minutes. Freeze one round.
  8. Roll dough, place in pie plate, trim, and flute. Blind bake crust.
  9. Blind bake at 400 degrees for 15-20 minutes with weights, then 5 minutes without.
  10. Cool pastry for 10 minutes before adding filling.
  11. Toss baking powder, oats, flour, and brown sugar.
  12. Rub butter into dry ingredients.
  13. Sprinkle crumble over filling. Cover crust edges with foil.
  14. Bake at 375 degrees F for 30-40 minutes until golden brown. Cool before serving.

Notes

For a richer flavor, use browned butter in the crumble topping.