Strawberry Rhubarb Pie with Ginger Crumb Topping

Servings: one 9-inch pie
Cook Time: 1 Hour 15 minutes

The recipe created by Anne Walker, co-founder of Bi-Rite Creamery, and made famous by Sam Mogannam on Martha Stewart back in 2012 is a classic for good reason.

#PeakofSeason juicy-sweet strawberries are perfectly balanced by the seasonal, tart rhubarb. Our version features a crumb crust on top, which works well with a very juicy fruit filling like this. You can also omit the crust and make this into a crisp. Watch Sam and Martha make this pie together. [Editor’s note: recipe adapted from the Eat Good Food Cookbook]


For the Crust:

1 cup all-purpose flour, plus more for work surface

7 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/2 teaspoon sugar

1/4 teaspoon coarse salt

2 tablespoons ice-cold water, plus more as needed

1 1/2 teaspoons apple-cider vinegar


For the Filling:

2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the diagonal

2 1/2 cups hulled and halved strawberries, quartered if very large

2/3 cup packed light or dark brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon


For the Topping:

2/3 cup all-purpose flour

5 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1/2 cup granulated sugar

3 tablespoons packed dark or light brown sugar

3/4 teaspoon ground ginger

1/8 teaspoon coarse salt


For the Crust:

Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.

In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn’t hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.

Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.

On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate (either by folding the dough into quarters and unfolding in the dish or rolling the dough around a rolling pin and unrolling it into the dish). Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.


For the Filling:

Preheat oven to 350 degrees with a rack set in the center of oven.

Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.


For the Topping:

Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will still be dry and floury looking.


To Assemble and Bake:

Spoon the filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden, the filling is bubbling, and some juices are spilling over the edge, about 1 hour 15 minutes.

Let cool completely on a rack before serving.


Tip: if the dough has been refrigerated overnight or longer, let it come to room temperature for 30 minutes prior to rolling.

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