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strawberry rhubarb crumble pie

Strawberry Rhubarb Crumble Pie

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Total Time 2 hours
Ingredients Method

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

Method
 

Blind Baking
  1. Preheat the oven to 375°F.
  2. 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.
  3. Bake for 14-15 minutes. Let cool.
Crumble Topping
  1. 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
  1. Reduce oven temperature to 350°F.
  2. 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.
  3. Fill the pie shell with the filling and top generously with the crumble topping, pressing it gently into the pie.
  4. Refrigerate for 30 minutes.
  5. 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.