How to Make Homemade Strawberry Rhubarb Pie with a Double Crumb Topping

Today’s cooking video is featuring a homemade strawberry rhubarb pie with a double crumb topping and a buttery crust. This is the first time I’ve made a pie and I’m pretty pleased with how it turned out. The recipes are out of the Ms. American Pie cookbook by Beth M. Howard (recipes below).

This is a recipe that my mom has been making for a little while so I decided to learn to be self-sufficient and make one myself. The recipe is a little intimidating at first, but it isn’t as painful as I thought it would be and it turned out BEYOND delicious. Like I stated previously, I doubled the crumb topping and added in a little extra sugar to the filling, and I’ll note those modifications below.

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Visit my website: https://www.ameliaisnotachef.com/recipes/strawberry-rhubarb-pie

Ms American Pie Cookbook (affiliate link): https://amzn.to/43dRQrV
Beth Howard Website: https://theworldneedsmorepie.com

Enjoy!

*RECIPES*

*Basic Pie Dough for Double Crust*
1 stick of butter (I used salted), chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus extra for rolling
Ice water (only use enough to moisten dough- prepare 1 cup)

*Instructions for Pie Crust*
In a deep, large bowl, combine the butter and shortening into the flour with your hands until you have almond and pea sized lumps

Then, pour a little bit of water into the mixture and toss with your fingers. Continue to do this just until the dough is moistened. Don’t mess with the dough too much.

When the dough holds together on its own, divide the dough into two calls and then form into disk shapes.

At this point I wrapped both in plastic bags and refrigerated one and froze the other for the next time that I decide to make pie. When I was ready to roll out the dough, I took it out for about 15 minutes prior.

Sprinkle flour onto the counter and roll to a thinness where it is almost transparent.

Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish. Let gravity ease the dough down, and then lightly push the remaining air into the dish. Cut off any excess overhang more than an inch.

*Strawberry Rhubarb Filling*
2 pints fresh strawberries, cut into halves or quarters (or diced!) about 3 cups
3 cups of 1 inch sliced fresh rhubarb
1 cup of sugar (or 1.5 cups!)
1/4 cup tapioca

*Instructions for Filling*

In a large bowl, combine strawberries and rhubarb, sugar and tapioca and let sit for 20 minutes to activate the tapioca.

Preheat oven to 425°F

After 20 minutes, pour into pie shell.

*Crumb Topping*
Double Batch- for normal amount cut measurements in half
2 cups flour
1 cup brown sugar, packed
2 sticks butter (I used salted) chilled and cut into large chunks

*Instructions for Crumb Topping*
In a food processor, combine the flour and brown sugar and mix

Then add butter and mix until it starts to combine (see video for example)

With both hands, sprinkle topping over filling. Do not press down.

Place pie on pie sheet and stick into oven for 15-20 minutes until the topping is golden brown. Then reduce heat to 375°F and bake for another 30-50 minutes until the filling is bubbling.

I let my pie cool for about 12 hours so that the center could fully set before cutting into it.

*Serve with homemade whipped cream or vanilla ice cream & get ready for the BEST TIME EVER!*

#food #cooking #dessert