In just minutes you can have a fresh from the oven, warm, homestyle Strawberry Rhubarb Pie. Simply pop it in the oven and let the smell of sweet strawberries and rhubarb get the whole family excited.
Once it's ready, pull it out of the oven. Cut a nice thick slice, add a big scoop of creamy vanilla ice cream and watch it slowly melt over the pie. The shortbread cookie pie crust is sweet, buttery and flakey. The filling is warm and sweet. The slightly acidic rhubarb combined with sweet floral strawberry chucks make for an unforgettable pairing. And the slightly crunchy crumble topping adds a wonderful contrast of textures that delights with every bite. This is a simple, yet elegant strawberry rhubarb pie that you can enjoy from the comfort of your home with minimal mess or clean up.
About Our Bake-At Home Strawberry Rhubarb Pie with Crumble Topping
For this pie we started with a sweet and buttery shortbread cookie crust made with a mix of our freshly milled Soft White and Red Fife flour. The soft white adds a buttery flavour and texture while the Red Fife adds a nice nutty flavour. We then pulled rhubarb stalks from our garden and pick fresh strawberries from our strawberry patch and added only sugar to the filling. To finish it off we add a layer of crumble topping made with Soft White flour, butter, sugar and salt. This is a classic strawberry rhubarb pie that your family will be boasting about!
Each pie is 9 inches can comes frozen
The pies are frozen so let them thaw on the counter for about 4 hours before baking. Scroll to the bottom for baking instructions.
Filling: Strawberries (from Confluence Farms), rhubarb (from Confluence Farms), organic sugar.
Crust: Freshly milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms) butter, sugar, pink Himalayan salt.
Crumble: Freshly milled Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), sugar, butter, Pink Himalayan salt.
Thaw the pie on the counter uncovered for about 2 hours.
Heat the oven to 450 f.
Place your baking rack on the middle setting. Place a thick bottomed baking sheet or baking stone in the oven to preheat.
Place the pie on the preheated baking sheet.
Bake for 10 min.
While the pie is still in the oven, lower the temperature to 350 f and bake for an additional 25 minutes or until the edges are golden brown.
Remove the pie from the oven and place it on a cooling rack and let cool for 15 minutes.