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Strawberry Rhubarb Pie with Streusel Crumb Topping

A delightful homemade pie featuring the tangy sweetness of rhubarb and strawberries, topped with a buttery streusel crumble. Perfect for a summer dessert!
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 0.5 cup chilled unsalted butter cut into small cubes
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 4-6 tablespoons chilled water
Streusel Crumb Topping
  • 1.25 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 0.33 cup brown sugar
  • 0.5 cup unsalted butter cut into cubes
Pie Filling
  • 3 cups sliced rhubarb 1/4 to 1/2-inch pieces
  • 2.5 cups chopped strawberries
  • 0.33 cup granulated sugar
  • 0.33 cup packed brown sugar
  • 3.5 tablespoons cornstarch
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon juice

Method
 

  1. Make the Pie Crust
  2. Combine flour, salt, and butter.
  3. Cut butter into flour until coarse crumbs form.
  4. Add chilled water until dough comes together.
  5. Refrigerate dough for 2 hours.
  6. Prepare the Streusel Topping
  7. Whisk together flour, granulated sugar, and brown sugar.
  8. Cut in butter until crumbly. Set aside.
  9. Make the Pie Filling
  10. Mix rhubarb, strawberries, sugars, cornstarch, vanilla, and lemon juice. Set aside.
  11. Assemble the Pie
  12. Preheat oven to 375°F (190°C).
  13. Roll out dough and transfer to pie plate.
  14. Spoon filling into crust.
  15. Sprinkle streusel topping over fruit.
  16. Bake the Pie
  17. Place pie on baking sheet.
  18. Bake for 50-55 minutes until golden brown.
  19. Cover with foil if browning too quickly.
  20. Cool completely before slicing.

Notes

For a crispier crust, blind bake the pie crust for 10-15 minutes before adding the filling.