Rhubarb (or Strawberry Rhubarb) Pie Recipe
Preheat oven to 425 F
Pie crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter, cold (I usually find a little more works better)
3 to 4 tablespoons ice water
You can also add some sugar to the crust, since it’s a sweet pie
Combine flour and salt (and sugar if using) in a bowl and work butter in with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle ice water and form into a ball. Roll out the dough into a circle big enough to fit into your pie pan. Place in pan, crimp edges and chill in refrigerator while you prepare filling and crumb topping. If you have trouble rolling it out you can always roll it as big as you can, place it in the pie pan and then press it with your fingers until it covers the pan and you have enough to crimp the edges. It doesn’t have to be pretty, the filling covers it up.
FIlling:
4 cups rhubarb cut into 1 inch pieces (or 2 cups rhubarb and 2 cups strawberries, halved)
1 cup of sugar (or more to taste)
4 tablespoons flour
2 tablespoons salted butter (if using sweet butter add 1/4 teaspoon salt)
Combine all ingredients in a bowl and mix to coat fruit. Fill pie shell and bake for 30 minutes. While pie is baking prepare
Crumb Topping:
1 cup flour
1/2 cup sugar
1/3 cup butter
I sometimes grate dried ginger into the topping. You can also add chopped nuts.
Mix together with your hands until blended into large crumbs. Sprinkle over pie and bake another 15 minutes, until filling is bubbling. Cool on a rack.