Best 6 Strawberry Rhubarb Pie With Ginger Crumb Topping Recipes

STRAWBERRY/RHUBARB CRUMB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING

Steps:

• Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
• In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
• Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
• On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
• Make the filling: Preheat oven to 350 with a rack set in the center of oven.
• Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
• Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
• Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
• Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
• Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
• Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING

Steps:

• To make the crust
• Put the flour, butter, sugar, and salt in the bowl of a stand mixer and put in the freezer for 20 minutes.
• Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles a coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add it to the flour mixture. Add just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it is still not holding together, add cold water 1 teaspoon at a time until it does. Be careful not to overmix the dough, or it will become tough.
• Turn the dough out onto a large piece of plastic wrap, shape into a 5-inch disk, and wrap in the plastic. Chill for at least 30 minutes or up to a few days.
• On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick.
• Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2 inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).
• To make the filling
• Position a rack in the center of the oven and heat to 350°F.
• In a medium bowl, combine the filling ingredients and toss gently to combine.
• To make the crumb topping
• In another medium bowl, combine the crumb topping ingredients. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about the size of small peas. The mixture will still be very dry and floury looking.
• To assemble and bake
• Spoon the rhubarb mixture into the pie crust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour 15 minutes.
• Let cool completely on a rack.
• Tip
• If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling. (It needs to have a bit of give.) If it has been refrigerated for only a couple of hours, you can roll it out immediately.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)

Steps:

• CRUST: Blend flour, 2 1/2 tablespoons sugar, cinnamon and salt in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.) Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.) Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely. TOPPING: Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. FILLING: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.