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strawberry rhubarb crumble pie

Strawberry Rhubarb Crumble Pie

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Total Time 2 hours

Ingredients
  

  • 1 frozen pie crust shell thawed

Crumble

  • 1 cup all-purpose flour
  • 1 cup light brown sugar packed
  • ½ cup unsalted butter softened
  • 1 pinch salt

Filling

  • ⅓ cup instant tapioca
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 3 cups fresh strawberries hulled and chopped
  • 3 cups rhubarb diced (about 6 stalks)
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon cinnamon

Instructions
 

Blind Baking

  • Preheat the oven to 375°F.
  • Line the pie shell with parchment paper or foil and fill with pie weights or dried beans to hold the paper or foil in place. Sometimes I also put a smaller pan on top if I have nothing else. All that matters is that it's weighed down so the pie dough doesn't rise while cooking.
  • Bake for 14-15 minutes. Let cool.

Crumble Topping

  • Combine all of the ingredients for the crumble topping in a bowl. Using your fingers, press the mixture into crumbs the size of peas.

Pie Filling

  • Reduce oven temperature to 350°F.
  • In a large bowl, combine all the ingredients for the filling. Let set 20 minutes to allow the tapioca to absorb some of the liquid.
  • Fill the pie shell with the filling and top generously with the crumble topping, pressing it gently into the pie.
  • Refrigerate for 30 minutes.
  • Place the pie on a rimmed baking sheet lined with foil. Bake for 45-50 minutes until the crumble topping is golden brown. Cool completely and enjoy with a big scoop of vanilla bean ice cream.