Rhubarb Strawberry Crumble Pie

Rhubarb Strawberry Crumble Pie is a delicious way to start spring.

Rhubarb has reached it’s peak and is starting to slow down, but strawberries are just beginning, so it is a perfect time to make this dessert.

I find that it is best to let the pie cool, before cutting into it. It keeps well, covered, on the counter top for several days…that is, if it lasts that long!

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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.

In a large bowl, combine the sugar, flour, sour cream, rhubarb and strawberries. Spoon into the unbaked pie shell.

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.

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.

Crisco Pastry

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Serves

enough for a double-crust pie

Ingredients

2 Cups all purpose flour
1/4 Tsp salt
1 cup Crisco shortening
4 Tbsp water

Directions


Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces

Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough.

Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick.

At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry.

Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry.