strawberry rhubarb pie with crumb topping

tap to start

Prep:20 mins I Cook:60 mins I serves 8

a stunning strawberry rhubarb pie that bursts with bright and fresh springtime flavor

get the recipe
get the recipe


* 1 single pie crust
* 3 cups chopped strawberries
* 3 cups chopped rhubarb
* 2 teaspoon lemon juice and zest
* 3/4 cup sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 4 tablespoons cornstarch or ClearJel

kcal 300 Ifat 12g I carbs 48g

Line a 9" pie plate with your purchased or homemade pie crust. Create a 1-inch edge with the decoration you prefer. Chill the prepared pie crust while you make the topping and filling.


CRUMB TOPPING: 1 1/4 cups flour, 1/4 tsp nutmeg, tiny pinch salt, 1/2 cup sugar, 1/2 cup butter. Mix until combined. The topping should be crumbly and slightly dry.


Secret Ingredient

Add 1/2 to 1 teaspoon apple cider vinegar and mix well. You won't taste the vinegar, but it gives the topping a lighter flavor and texture. The topping should clump together when squeezed. Try it!


Add sugar, cinnamon, nutmeg, lemon juice, and zest to chopped fresh strawberries and rhubarb. Stir to combine.

step 4

get the recipe
get the recipe

Add the thickening agent. I like ClearJel. It thickens nicely, is tasteless, and bakes clear, not cloudy. Cornstarch works well, too. Stir to combine.


Whisk 1 egg yolk with a few teaspoons of water and brush over the entire pie crust. This will help prevent a soggy crust and create beautiful browning.

step 6

Pile in your fruit and spread evenly. Don't smash it. You'll see that the thickening agent has dissolved and is now translucent. This is nice to use for fruit pies to keep the bright color.


Add the topping. Be generous as some of the topping will bake down into the pie. I like to make irregular shapes and sizes and leave some fruit peeking through for a pretty contrasting color.

step 8

Bake in a preheated 400F oven for 20 min, then reduce the heat to 350F and bake an additional 40 min. Tip: bake on a lined cookie sheet and loosely tent with foil if needed to prevent edges from over-browning.


Need a reliable pie crust? I have one! Visit me at A Food Lover's Life!

Get the recipe
Get the recipe