Strawberry Rhubarb Crumb Pie

Recipes for strawberries and rhubarb are popping up everywhere. I have made a number of recipes with strawberries, but never rhubarb. And never a recipe with the combination of both. In our garden, we have a fairly large rhubarb plant that has existed since before moving in. It is the only plant that we know is always going to grow.  Joy the Baker recently posted a recipe for Strawberry Rhubarb Crumb Pie that looked amazing. I knew this was the recipe for my first time baking with rhubarb. I made this pie before I went strawberry picking but purchased them from Mann Orchards Farm Stand and Bakery so they were local.

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Now I find making pie crust very intimidating. Making the dough usually goes ok, especially with this recipe. It is very simple and came together great.

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However, something seems to always go wrong when I am rolling the pie crust or trying to put it in the pie plate. My confidence with this did increase a tad when I took a pie baking class with Joy the Baker at King Arthur Flour. I didn’t have a problem with it this time though!  The only thing I didn’t like was the dough was just a little too small to make it look all fancy around the edges. I should have rolled it out just a smidge more.

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Look at how yummy!  Now for the crumb topping and it is ready to go…

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I am so happy at how this came out!  It did not burn and the filling did not overflow out of the dish.  That never happens!

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I made some fresh whipped cream to top it off.  To make the whipped cream, I don’t follow a recipe anymore.  I had just under a pint of heavy cream so I whipped it up with a couple of tablespoons of confectioners’ sugar and a dash of vanilla extract.

My favorite part about this pie is the crust and the crumble topping.  I know, what about the filling???  Yes, it was all very good!  Don’t forget to check out the recipe here and give it a try!

 

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