Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can work, but adjust the sugar to avoid excessive sweetness.

What’s the best way to prevent a soggy bottom crust?

Pre-bake the crust for about 10 minutes before adding the filling to ensure a crisp base.

How can I make this recipe vegan?

Use a dairy-free butter substitute and maple syrup instead of sugar for a delicious vegan option.

How to Make the Best Strawberry Rhubarb Pie with Crumb Topping: 5 Tips!

Name: How to Make the Best Strawberry Rhubarb Pie with Crumb Topping: 5 Tips!
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 single 9-inch pie crust, homemade or store-bought; 2 1/2 cups chopped rhubarb; 2 1/2 cups halved strawberries; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cubed

Description

This Strawberry Rhubarb Pie with Crumb Topping features a flaky pie crust filled with juicy strawberries and tart rhubarb, topped with a buttery brown sugar oat crumble. It’s the perfect blend of sweet, tart, and crunchy in every bite.

Ingredients

Scale

1 single 9-inch pie crust, homemade or store-bought
2 1/2 cups chopped rhubarb
2 1/2 cups halved strawberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed

Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Place rack in the lower third of the oven.
Prepare Filling: In a bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10–15 minutes.
Assemble Pie Base: Fit pie crust into a 9-inch pie dish. Pour the filling evenly into the crust.
Make Crumb Topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or fork until mixture forms coarse crumbs.
Add Topping: Sprinkle crumb topping evenly over the pie filling.
Bake: Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake for an additional 35–40 minutes until the top is golden and the filling is bubbling.
Cool: Allow to cool completely (at least 3–4 hours) before slicing for clean cuts.

Notes

Use fresh rhubarb and ripe strawberries for best results. This pie is best eaten the same day but can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 30g
Sodium: 150mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg

Keywords: strawberry rhubarb pie, crumb topping, fruit pie, oat crumble, summer dessert