I get tons of requests for strawberry rhubarb recipes. It’s rhubarb season so here you go!
Makes One 9-inch Pie
1 cup flour, more for rolling
7 tablespoons cold unsalted margarine, cut into ½ inch cubes
½ teaspoon sugar
¼ teaspoon kosher salt
2 tablespoons ice-cold water, more as needed
1 ½ teaspoon apple cider vinegar
2 ½ cups (about 3 large stalks) rhubarb, sliced ¼ inch thick on the diagonal
2 ½ cups hulled and halved strawberries (quarter any very large ones)
2/3 cup packed light or dark brown sugar
1/3 cup flour
1 teaspoon cinnamon
2/3 cup flour
5 tablespoons cold unsalted margarine, cut into ½ inch pieces
½ cup granulated sugar
3 tablespoons packed light brown sugar
¾ teaspoon ground ginger
1/8 teaspoon kosher salt
To make the crust:
Put the flour, margarine, sugar, and salt in the bowl of a stand mixer and put in the freezer for 20 minutes. Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles a coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add it to the flour mixture. Add just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it is still not holding together, add cold water 1 teaspoon at a time until it does. Be careful not to overmix the dough, or it will become tough.
Turn the dough out onto a large piece of plastic wrap, shape into a 5 inch disk, and wrap in the plastic. Chill for at least 30 minutes or up to a few days.
On a lightly floured surface, roll the dough into a 12 ½ inch circle about 1/8 inch thick.
Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2 inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).
To make the filling:
Position a rack in the center of the oven and heat to 350 degrees. In a medium bowl, combine the filling ingredients and toss gently to combine.
To make the crumb topping:
In another medium bowl, combine the crumb topping ingredients. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about the size of small peas. The mixture will still be very dry and floury looking.
To assemble and bake:
Spoon the rhubarb mixture into the piecrust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour and 15 minutes. Let cool completely on a rack.
Tip: if the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling. (It needs to have a bit of give). If it has been refrigerated for only a couple of hours, you can roll it out immediately.