1 ¼ cups all purpose flour

¼ teaspoon salt

¼ cup unsalted butter

¼ cup vegetable shortening

1 tablespoon lemon juice

3 tablespoons to 5 tbsp cold water


4 cups rhubarb, chopped

2 cups strawberries, hulled and sliced

1 cup sugar

3 tablespoons cornstarch

½ teaspoon cinnamon

¼ teaspoon ground ginger

dash salt

Crumble Topping

⅔ cup all purpose flour

½ cup sugar

¼ teaspoon nutmeg

dash salt

¼ cup unsalted butter, melted

To Assemble


Crust Fruit Crumble Topping To Assemble

1. For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

2. Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.

3. Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.

4. For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.

5. Yield: 1 9-inch pie. Makes 8 to 10 servings.

See more: Bake, Berries, Dessert, Summer

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