Rhubarb Strawberry Pie with Crumble Topping

Prep Time: 25 minutesBake Time: 50 minutesOven Temp: 375°F (190°C)Serves: 8

🥧 Crust

Ingredients:

• 150 g butter (cold, cubed)

• 120 g sugar

• 300 g flour

• Pinch of salt

• 1 egg

• 5 g baking powder

Instructions:

1. In a large bowl, mix the flour, baking powder, sugar, and salt.

2. Cut in the cold butter until the mixture resembles coarse crumbs.

3. Add the egg and mix until the dough comes together. Don’t overwork it.

4. Press the dough into a 9-inch (23 cm) pie dish evenly across the bottom and up the sides.

5. Chill in the fridge while you prepare the filling and crumble.

🍓 Filling

Ingredients:

• 300 g rhubarb, chopped

• 200 g strawberries, hulled and halved

• 120 g sugar

• 20 g cornstarch

Instructions:

1. In a medium bowl, mix rhubarb, strawberries, sugar, and cornstarch.

2. Let sit for 10–15 minutes to allow the juices to begin releasing.

🍪 Crumble Topping

Ingredients:

• 120 g flour

• 70 g butter (cold, cubed)

• 50 g sugar

Instructions:

1. In a bowl, mix the flour and sugar.

2. Add the cold butter and rub with your fingers or use a pastry cutter until coarse crumbs form.

🔥 Assembly & Baking

1. Preheat the oven to 375°F (190°C).

2. Pour the fruit filling into the chilled crust.

3. Sprinkle the crumble topping evenly over the filling.

4. Bake for 50 minutes, or until the crumble is golden and the filling is bubbling.

5. Let cool at least 1 hour before serving (the filling will thicken as it cools).