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Simple Strawberry Rhubarb Pie With Crumb Topping

A delightful fusion of sweet strawberries and tangy rhubarb topped with a buttery crumb topping, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 pre-made pie crust 1 pre-made pie crust Use store-bought for convenience.
For the Crumb Topping
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the pre-made pie crust into a 9-inch pie dish, pressing it down gently and trimming any excess.
Make the Filling
  1. In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice. Stir until evenly coated and let it sit for a few minutes.
Assemble the Pie
  1. Pour the fruit mixture into the pie crust evenly.
  2. For the crumb topping, mix flour, brown sugar, melted butter, and cinnamon until crumbly.
  3. Sprinkle the crumb topping generously over the fruit filling.
Bake
  1. Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the filling is bubbling. Cover edges with foil if necessary.
Cool and Serve
  1. Allow the pie to cool for at least 10 minutes before slicing.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for 15-20 minutes.