Strawberry Rhubarb Crumble Pie

Rhubarb is something new that I've gotten into since moving to Minnesota. I'm not sure why I never tried it before, but I think it was people constantly saying how sour it was. My mother-in-law made some great dishes, however, so this year when the rhubarb was ripe behind our our 'country' house, Chris picked some for me to experiment with. For my first baking experiment with rhubarb, I wanted something that was a classic, and what's more classic than strawberry-rhubarb pie? Unfortunately, pie is not totally my thing. I don't have the knack for the crust like my Aunt Lori does, and I don't have the talent at lattice work like my mother-in-law. Luckily, though, I came across this recipe by Joy the Baker, and was brave enough to try it. The crust (amazingly!) turned out really flaky and the filling was sweet but not overpowering. Plus, who doesn't love a great oaty crumble on top? (I particularly liked it because it saved me from having to roll out a top!) I decided to bring the finished product into work with me, and let's just say, it was gone by lunchtime. So, if you have some time on an afternoon to bake and putter, then give this recipe a try!

Strawberry Rhubarb Pie
Adapted slightly from Joy the Baker 

Ingredients:

For the Crust:
1 1/4 cups all purpose flour
1 Tablespoon sugar
1/2 teaspoon salt 
1/2 cup (1 stick, 4 ounce) COLD unsalted butter, cut into small chunks
juice of 1/3 lemon
1/4 cup milk 

For the Filling:
3 cups rhubarb sliced into 0.5cm chunk (sorry, we measure skin lesions in millimeters, so that's what I'm used to....) 
1 pound (1 box) strawberries with the green part cut off and then cut in half
1/3 cup light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
large pinch of salt 
2 Tablespoons fresh lemon juice

For the Topping:
3/4 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup granulated sugar
large pinch of salt 
large pinch of cinnamon 
6 tablespoons cold unsalted butter, cut into small chunks

Directions:

Make the crust:
1.) In a medium bowl, whisk together the flour, sugar and salt. Add the cold butter chunks and either using your fingers or a pastry cutter, work the butter into the flour mixture until the butter pieces are the size of small peas or oat flakes. Pour in the lemon and the milk and use your hands or a fork to bring together coarsely. Don't over do it. You're not kneading dough here. Just try to moisten all of the flour bits. 
2.) Flour a work-surface and dump the pie crust mixture onto the work surface, shape it into a small disk (can be quite coarse), and then wrap that in plastic wrap and put into the fridge for 1 hour. 
3.) When ready, roll out the pie crust on a well floured surface until it's about 1/8 inch thick and 12 inches across. Transfer to a pie plate. Trim the edges and fold with your fingers to make a pretty design. Place in the fridge. 

Make the Filling:
4.) In a medium bowl, toss together the rhubarb, strawberries, sugars, cornstarch, lemon, and salt. Mix until all the fruit/rhubarb is covered with the sugars and cornstarch. Allow to rest as you make the crumble topping. 

Make the Topping:
5.) In another bowl, mix together the flour, oats, sugar, cinnamon, and salt. Add the cold butter chunks and work them into the flour mixture by hand until the butter is the size of peas. 

Assemble the Pie:
6.) Pre-heat the oven to 400 degrees F.
7.) Remove the pie crust from the fridge.
8.) Take a big handful of the topping mixture and put it into the fruit mixture. Stir. 
9.) Pour the fruit mixture into the pie crust. Sprinkle the crumble evenly on top of the fruit mixture. 
10.) Place parchment paper on a baking sheet and place it on the bottom rack of the oven (this will catch any drippings and prevent them from burning and stinking up your oven). Place the pie on the middle rack of the oven (v. important that it's the middle rack). 
11.) Bake the pie at 400 degrees F for 20 minutes, then reduce the heat to 350 and bake for 35-40 minutes longer, or until the pie is juicy, bubbling, and golden brown. 
12.) Remove from the oven and allow to cool for at least 2 hours before serving. This will help congeal the juices and allow them to mellow. 
13.) Serve with vanilla ice cream or store in the fridge. 

This will seriously make your house smell wonderful.