This was my first time trying a strawberry rhubarb pie and wow, it was amazing! Especially with the crumbly topping (my favorite kind of pie topping). This topping wasn’t your typical brown sugar crumble topping, it incorporated the left over dough you will have from this recipe. That is a major plus in my book! I will definitely be making this one again before strawberries are out of season!
2 1/2 cups flour
1 tbsp. sugar
1/4 teas. salt
1 cup Kelapo Coconut Oil
1/4 — 1/2 cup cold water
Half of pie crust dough
1/4 cup sugar
1/3 cup oatmeal
In a large food processor, combine the flour, sugar and salt. Pulse a few times to blend.
Add the coconut oil and pulse mixture until it becomes a course meal.
Slowly add in water, 2 tbsp at a time, until a dough comes together.
Divide dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour before using. Dough can be frozen up to 1 month.
Put half of the dough back into food processor and add 1/4 cup sugar and 1/3 cup oatmeal to create a crumble topping.
Alternatively, combine flour, sugar and salt in a bowl. Using a pastry cutter or fork, blend in coconut oil until mixture becomes a a course meal. Add water 2 tbsp at a time and rapidly mix together until a dough comes together.
Yields: 1 bottom crust and crumble topping
1 cup sugar
3 tbsp. corn starch
1 vanilla bean, scraped or 1/2 teas. vanilla extract
1 lb. rhubarb, washed and cut into 1/2– 3/4 inch chunks
1 lb. strawberries, washed and cut into quarters
Preheat oven to 375.
In a large bowl, combine sugar, cornstarch and vanilla bean scrapings. If using extract, reserve. Mix well until there are no clumps. Add rhubarb and strawberries and mix to coat. Let fruit mixture macerate for 10–15 minutes. If using extract, add at this time.
While fruit is macerating, roll out crust to fit a 9 inch pie tin. Fit in bottom crust and pour in fruit filling, scraping any residual sugar mixture into the crust. Top mixture with crumble topping. Pinch crust edges together and remove any excess crust.
Bake for 30 minutes with a pie shield or some tin foil overing the edges of the crust. Remove pie shield and bake for an additional 18–22 minutes. The filling should be bubbling if you can see it and the crust should be golden. You may need to place a cookie sheet or some tin foil below the tin to catch potential drips. Remove pie from oven and let cool completely before serving, at least 4 hours. If you cut it at this time, it may still be a little juicy, but with a couple of additional hours the filling will be completely set.
Thanks to Kris from the Nom Nom Nom Blog!
If your in the mood to make pies, keep going and try our apple pie with crumble topping!