Rhubarb Strawberry Crumble Pie
Print recipe| Serves | 8 generous servings |
| Inspiration | modified |
Ingredients
- 1 1/4 Cups white sugar
- 6 Tbsp all purpose flour
- 1 cup dairy sour cream (or plain yogurt)
- 3 Cups diced rhubarb
- 2 Cups slice strawberries
- pastry for 9.5
Crumble Mixture
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup cold butter
Directions
| Preheat oven to 400 deg F. Prepare a half recipe of my Crisco pastry recipe. Roll it out and place it in the pie plate. Flute the edges. | |
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In a large bowl, combine the sugar, flour, sour cream, rhubarb and strawberries. Spoon into the unbaked pie shell.  | |
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In a small bowl, mix together the brown sugar and flour. Cut in the butter with a pastry cutter or two knives, until the mixture is crumbly. Sprinkle on top of the pie.  | |
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Bake for 10 minutes and then reduce the temperature to 350 deg F. Continue baking for another 30 - 35 minutes or until the filling starts to bubble through the topping and the topping is golden.  | |