Wednesday, April 24, 2013

Strawberry Rhubarb Crumb Pie

We're starting a new walking program at work and I should be out there right now walking in the breezy Spring sunshine. The magnolias are in full bloom and the cheery trees and the dogwoods are starting to come in, it's stunning, I don't want to miss it. And I promise to go out and walk right after I finish this pie. Finish photographing this pie, that is. Even this time of year the light coming in the back window has a peak time and I don't want to miss that either.

Then I'll go out and walk, maybe take a dog or two. No, they'll just slow me down. I want to get out there and really walk, fast. Maybe do some hills. Maybe work up to a couple of sprints, you know to get across a busy street.

Of course I'm going to have to cut the pie to really show off it's glistening ruby innards. And I got some ice cream, just as a prop of course. And it wouldn't hurt to show a fork full of ice cream and pie. I should probably cut two slices, I always love when there's two of something in a photograph.

Then it's sneakers on and out the door. I can cover a good amount ground in 30 minutes. Should still be light out. I get a lot of great ideas for the garden walking around the neighborhood. 

Oh, this pie looks so good. Three pounds of juicy sweet tart rhubarb and strawberries, a brown sugar crumb topping, flaky crust, did I mention the ice cream?! Well, the ice cream's starting to melt and mix with the pie juices. Take. The. Picture. Take the picture! Sweet fancy Moses!!! 

Yes, as soon as I finish this pie, these two pieces of pie with ice cream, I will go for a walk. I promise.

strawberry  rhubarb pie


2 cups whole wheat pastry flour plus some for the bottom
1 tablespoon raw cane sugar
1/3 cup cold butter, cut up
1/3 cup vegetable shortning
ice water as needed

In a large bowl whisk together flour and sugar. Cut in butter and shortening until mixture is crumbly. Add just enough ice water to form dough. Knead together until smooth and divide into two. You'll only need on pack of dough so wrap the other and freeze for later use.

Preheat the oven to 375 degrees. Roll dough about 1/8 inch thick and fit into 12 inch pie pan. Roll the edges and crimp as desired. Blind bake pie shell (top with another pie pan, or tin foil filled with pie weights or beans) for 10-15 minutes or until edges are golden.


3 cups of diced rhubarb
1 cup raw cane sugar 
2 tablespoons cornstarch
1/4 cup of water
4 cups strawberries, cut in half

In a large saucepan combine diced rhubarb, sugar, cornstarch and water. Bring to a simmer on medium heat and cook until mixture thickens, about 5 minutes. Cool completely before using.

topping and assembly

1 cup whole wheat pastry flour
1/2 cup brown sugar
1/4 cup oatmeal
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut up
vanilla ice cream

Combine all dry ingredients and cut in butter until crumbly. Preheat oven to 375 degrees. Sprinkle a little flour in the bottom of the shell to soak up extra juices. Fill baked pie shell with fruit filling and cover with crumb topping. Put pie on a baking sheet. Bake for 25-35 minutes or until topping is browned and fruit juices are bubbling. Cool completely before cutting. Serve with vanilla ice cream then go for a walk. 8-10 servings.

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  1. Your pie looks and sounds so delicious! Your photos are beautiful too!

  2. A lovely pie! This looks really delicious! :)

    1. Thanks Sara! I see you like rhubarb as well, your rhubarb ginger bread looks yummy!