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I’ve had my suspicions about this for years but last week, after three frozen-butter-filled nights, it was finally confirmed.

Pie crust.

Is habit forming.

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More addictive than heroin and cocaine combined (not that I would know in any real life experience capacity), the endorphin rush you get from successfully cutting butter into sugar and rolling it out into one flaky delicious cohesive round goes straight to the nucleus accumbens in your brain.

Hits all your pleasure/reward buttons.

And screams for more.

(I’ve been reading too much 50 Shades of Grey.  Obviously.)

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I mean, I love making cupcakes and cakes and all the things that buttercream dreams are made of…

But there’s something about seeing a pie cooling on your kitchen table.  Biting into a perfectly buttery crust.  And knowing that you did that.

It was all you.  (And your rolling pin.  And the food processor.)

That is just so gratifying.

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And that, my friends, is how you end up with a tart, a pie, and six tartlets on your table in the course of one week.

I know, right? My poor thighs.

I made this strawberry rhubarb pie first for lab meeting and then, because I loved it so so so very much, I made it again for Mother’s Day.  Given how infrequently (i.e. never. almost.) I make the same thing twice, let alone twice in one week….you can tell just how delicious it was.  Do it while rhubarb is still in season.

But don’t say I didn’t warn you about the pie crust and its wily gateway drug ways…

And on a side note…can we give a big HAPPY BIRTHDAY DANIEL to my brother whose real 23rd birthday is today??  LOVE YOU AND YOUR CRAZY FACES.

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Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook

Ingredients
For the crust:

  • 1 1/2 cups plus 1 tsp all purpose flour
  • 2 1/2 tbsp sugar
  • 1/2 heaping tsp cinnamon
  • pinch of salt
  • 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
  • 3/4 tsp vanilla extract
  • 2 tbsp ice cold water
  • 1 egg, beaten to blend


For the crumb topping:

  • 2/3 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 tsp cinnamon
  • 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces

For the filling:

  • 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
  • 1 quart strawberries, hulled and halved
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Instructions
For the crust:

  1. Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine.  Add in the butter and pulse until butter is the size of peas.  Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary.  Gather dough into a ball and flatten into a disk.  Refrigerate for at least 30 minutes and up to 24 hours.
  2. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round.  Peel off the top sheet of paper.  Transfer the dough to a 9-inch deep dish pie plate.  Discard the paper.  Trim the overhang to 1/2-inch and crimp edges if desired.  Refrigerate 20 minutes.
  3. Preheat oven to 350.  Line the crust with parchment paper or foil.  Fill with dried beans or pie weights.  Bake until the crust is set, about 15 minutes.  Remove the paper and beans.  Brush the crust with the egg glaze.  Bake until light brown, about 20 minutes.  Cool completely.

For the topping:

  1. Increase oven temperature to 375.  Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor.  Pulse in the butter until crumbly.  Transfer to a bowl and refrigerate until use.

For the filling:

  1. Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan.  Allow to macerate for 30 minutes, stirring occasionally.  Bring to a boil over medium heat, stirring constantly.  Reduce the heat and simmer until juices thicken, about 3 minutes.
  2. Pour the filling into the prepared crust.  Cover with the topping.  Bake for 35 minutes or until topping is golden and juices are bubbling.  Cool on rack.  Serve warm or at room temp. 

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Second side note – biscotti! How much do you love them?

They were a staple in my house growing up and though I’ve never been much of a crispy crunchy cookie gal, there’s something about the way that milk/coffee/tea oozes into all of their subtly sweet nooks and crannies that makes them so delicious.  And addictive.

So when the people over at Nonni’s Bicotti asked if they could send me their new biscotti bites to taste test, I said YES! OF COURSE!

They sent me three flavors – Classic Almond, Almond Dark Chocolate, and Caramel Milk Chocolate.  And though they were all delicious, I can tell you that the speed with which the caramel milk chocolates disappeared into my stomach was shameful.  In a delicious way.

What I loved most about these biscotti (besides the flavor) was how cute and little they are!  Perfect for when you just want a quick taste of something sweet but don’t want to eat a whole huge cookie.

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And also perfect for dunking into almond milk as your pre-bedtime snack.  Which is my favorite Biscotti Moment of the day.

Speaking of which…can we talk about the Biscotti Moment Sweepstakes?  Nonni’s really loves the idea of using biscotti to take a break in your busy hectic day to just breathe and enjoy.  And they want to know what your biscotti moment is!  All you have to do to enter is upload a photo of your biscotti moment between now and June 15th and you’ll be entered to win (a) a weekly prize of a Nonni’s Biscotti Gift Basket and (b) a trip for two to Hollywood!  The photo below is what I’ll be submitting!  Click here to enter.

I wrote this review while participating in a campaign by Mom Central Consultingon behalf of Nonni’s Biscotti and received a product sample to facilitate my review and a promotional item to thank me for taking the time to participate.

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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98 Responses to Deep-Dish Strawberry Rhubarb Pie with Crumb Topping

  1. First of all, strawberry rhubarb pie is my all-time FAVORITE pie and I can’t get over how delicious yours looks. Secondly, I agree that pie crust is totally yummy and addicting, and that’s why I do not make pies very often… Thirdly, thanks for making my stomach growl with every single one of your awesome blog posts. You rock. 🙂

  2. I love that feeling after pulling a pie out of the oven… there’s such pride. This looks so wonderfully comforting! And, I must admit, I could eat that for breakfast.

  3. Jan says:

    I think the scent of a homemade pie baking in the oven is what gets me every time. It’s the ultimate comfort. Your pie looks fabulous, and I see you got the inspiration from the Bon Appétit cookbook! I’ve got that one, but have yet to crack it open! Shame on me.

  4. Simply Life says:

    oooh, I could eat just a giant bowl of pic crust- I don’t even need a filling. This looks soooo good!

  5. I am loving all the rhubarb recipes popping up lately. This pie looks super tasty and I LOVE the addition of a crumb topping. To me that is like a pie and a crumble in one.

  6. Ah yes, strawberry rhubarb crumble pie is definitely one of my favourites!! Yummers! 🙂

    I discovered the magic of refrigerating the dough serendipitously when I had to go to emerg because I cut myself cutting rhubarb. I put the dough in the fridge because I couldn’t finish making the pie…. and when I came back, I finished, and it was the most glorious crust ever. 🙂

  7. Yesterday I made Strawberry Rhubarb pie with crumb topping AND I’m reading 50 shades of Grey too. That’s just weird. My pie didn’t have oats though, so I guess that’s different? haha

  8. Pastry used to be my nemesis. Since cracking it, I’m obsessed with making my own. Yhe butter. Oh the butter!!

  9. london bakes says:

    That’s a very excellent ratio of filling to pie crust in my book and I can’t resist anything with a crumb topping.

  10. Stephanie says:

    Up until about a year ago I was hopeless at making pie crust. I then challenged myself to make a pie a week until I became comfortable at making pie crust. I tried all butter crusts, shortening, lard and butter crusts and I finally felt like I knew what I was doing. I totally agree with you that there is nothing more satisfying to me that pulling a pie out of the oven in all its buttery smelling, golden gloriousness. Thanks for a great post and thanks for always including a baked good with all your healthy eating recipes. I feel like you make healthy eating totally doable and craveable.

  11. Mary says:

    This pie looks incredible. I tried a rhubarb crumble last year and it was amazing! I can’t believe I missed something so delicious all this time.

  12. Oh Joanne, I’m so glad I’ve found your lovely blog! fabulous recipes and photos. I made a strawberry rhubarb pie the other day and I LOVE the combination. Yours looks so great with the crumble topping. I’m signing up to follow you and looking forward to more!
    Mary x

  13. Beth says:

    Pastry is my nemesis, but I baked a pie this week then and ate far too much of it. I really think I’m better off not knowing how to make pastry.

  14. You had me at deep dish and then you added crumb topping, LOVE! A very happy birthday to Daniel:-)

  15. Amy says:

    Wait. What? It took you several years to confirm this? Wow. And you think you know a person… 😉 Happy Birthday Daniel!!

  16. Oh man, this looks so good! What a wonderful recipe!! Another fab recipe for me to bookmark. Have a great weekend! Happy Birthday to your brother!

  17. Rhubarb and a crumb topping in one place–heaven! I just added rhubarb to my shopping list.

  18. Your pie looks fantastic. I really to need to try rhubarb. Nonni’s on the other hand is a staple in my house.

  19. You have that rare knack of taking photos that absolutely, 100%, unequivocally, make me want to dive into the dish involved. That pie filling is so glossy and gooey and inviting…I can almost imagine how good it tastes and I really want to eat some now! Love the combination of rhubarb and strawberries, it works so well.

  20. Kristen says:

    This pie looks amazing!! Good thing we don’t shop at the same store or I would know that you already bought all of the rhubarb ;).

  21. Jenna says:

    It’s been so long since I’ve made a homemade pie crust (1 year? more??) that it’s practically a crime. You’re right–it’s so satisfying. This weekend, maybe I’ll roll up my sleeves and produce a delectable pie. It would certainly make my husband happy (not to mention myself). =)

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  23. What a gorgeous summery pie this is, Joanne! Lovely use for all the plump, juicy strawberries coming into season here in Texas. Thanks for sharing!

  24. love2dine says:

    Wow what an incredible post and a treasure trove of recipes

  25. Natalie says:

    I LOVE strawberry rhubarb pie, and deep dish just makes it even more amazing (and dangerous!)

  26. Ranjani says:

    Yes, there are few things as satisfying as biting into a perfectly flaky pie crust that you made yourself. beautiful pie! I’ve got to get myself some rhubarb asap

  27. The phrase “deep dish” puts a big smile on my face. It could be a “deep dish” pizza or a “deep dish” dessert. Either way, I’ll be happy. Oh and happy 23rd birthday to Daniel! I hope he gets to eat a lot of cake today!

  28. oh yummm!! Both the rhubarb pie and the biscotti look so amazing!! hehe.. Love that you had such a great eating weekend!! No worries, nothing that jogging can’t burn off! 😉 Oh and did you get a “deal” on your rhubarb this time again? lol..

  29. Margarita says:

    The filling looks so heavenly! Strawberry and rhubarb together is just too wonderful… their aromas when cooking are just as good as the taste! I also love how beautiful this pie looks… BEAUTIFUL! 🙂

  30. Pam says:

    Pie crusts for savory or sweet dishes always makes me swoon. It is truly addictive! This pie must be good if you made it twice in one week… that’s unheard of for a food blogger :).

    I now have a craving for a slice of this beautiful pie & biscotti.

  31. Saguna says:

    Pie crust IS hella addictive. My god, I agree with you, I made key lime avocado and a lemon meringue pie this week. Once I found my favourite crust recipe, it seemed so easy to roll one out and find something to pour in.

    Strawberry rhubarb with a crust AND a crumble- perfection!

    Nearly keeled over when you mentioned Fifty Shades of Grey, LOL.

  32. Camila Faria says:

    Hummm…pie crust! I think I need it… What a beautiful pie. Almost too pretty to eat. Almost.

  33. Sarah says:

    i love making pie crust. sometime i’m just going to make a batch to eat plain. is that bad? 🙂 regardless, this looks like a great pie! yum!

  34. I HAVE to make this pie for my family reunion this summer. I’m making a note right now. I know my dad LOVES rhubarb and I haven’t make him something with rhubarb in a long time. I don’t know about the crust though, I’ve never made homemade crust. It scares me.

  35. This looks so yummy! And I could eat pie crust for just about every meal if you twisted my arm… 🙂

  36. I think I need a double dose of this amazing crumble pie 😀
    Looks superb!

    Cheers
    Choc Chip Uru

  37. Alex says:

    Beautiful shoes Joanne! The cold weather here in Australia now has me craving a pie like this. Mmmm.

  38. Christina says:

    mm, pie. My guilty treat is eating raw pie dough – I think it’s really why I like baking pies. The crisp topping looks delicious!

  39. Reeni says:

    There is something very satisfying about making a pie! This looks perfect! My favorite fruit pies always have crumbs on top. I love them almost as much as the flaky crust.

  40. Ok, the ugly truth. I’m not a pie crust fan. My husband is, so he always scores my abandoned crust. HOWEVER, a crumb topping is something I cannot resist. I haven’t made a strawberry-rhubarb pie, yet, this year. I see one coming, and can almost taste it. Vanilla bean ice cream of course, has to top it. Looks fab!

  41. Catherine says:

    Dear Joanne, This is a delicious looking pie. I don’t blame you one bit for making it twice in one week. I love biscotti for dipping too. They are perfect.
    Happy Birthday to you brother Daniel.
    Blessing dearest. Catherine xoxo

  42. I’m totally sold on this pie!! I don’t find pie crust addicting AT ALL and I think you may need therapy. Pie crust is so annoying. I can do it well, but for some reason I don’t have a lot of patience for the process like I do with cakes and decorating them. I guess once you use up all your patience for cakes, there’s not a lot left over for other desserts. lol! But I will totes be making this b/c although I do love cake, everyone else loves pie and that is what they ask me to make. So strawberry rhubarb it is.

  43. Katie says:

    Oh, I’ve been wanting to read that book. I need to get my hands on a copy. This looks fantastic. I think both together would be my perfect day.

  44. Hotly Spiced says:

    Rhubarb and strawberry are a terrific combination. And yes, there is something so warming and comforting about seeing a homemade pie straight from the oven and cooling on the bench – very satisfying and rewarding xx

  45. been seeing so much rhubarb online lately – WANT!!!!

  46. Tessa says:

    I wish I could make pie crust habit forming. It is still so intimidating to me! However, I could see myself developing a habit of eating it, especially with this pie!

  47. I have to try my next pie crust with cinnamon 🙂

  48. jojo says:

    I love biscottis AND any pie… I haven’t had a strawberry rhubarb pie in a long time, I miss it!
    I have the pie crust in the freezer already… and now coming across this recipe.. I think I’m destined to bake a pie this weekend.. 😛

  49. Big Dude says:

    Your rubard pie looks to die for.

  50. Johanna GGG says:

    I really needed to be at a cafe today where you were baking the desserts because I want a piece of that pie and I will pay good money for it! You see I have a sneaky plan for you to make all the pies for me – saves me the addiction but I can help out your thighs! how about it?

  51. Oh. my. garsh. THAT PIE! Is amazing. I’m a huge pie-girl. Give me a slice of that warmed up with a scoop of vanilla ice cream and a cup of coffee…perfection.

  52. Claudia says:

    The rhubarb in the yeard in winking at me. Time to answer the call. Want that crumb topping (and the healthy rhubarb and strawberries of course). Happy 23 to your brother!

  53. Lea Ann says:

    I’m not much of a cake/cupcake person, but do love a good pie. Your beautiful photos are making me want to try rhubarb for the first time in my life. 🙂

  54. Miriam says:

    Dude, pie is easily on my top 10 favorites list. Everything looks awesome!!! Miriam@Meatless Meals For Meat Eaters

  55. That Girl says:

    Pie crust is good, but I’ve been having a habit forming issue with bread making!

  56. beti says:

    I can’t find rhubarb in here but this pie looks amazing! especially that crust

  57. daphne says:

    Oh I know how addicting pie crust is! And they go well with everything-isn’t it? 🙂 Classic flavours of rhubarb and strawberry. ANd i love biscotti- it’s crunchy and so easy to make! Dunk in coffee.. yum!

  58. Chris says:

    To this day, I have never had rhubarb. Not just rhubarb pie….any rhubarb. Not because I dislike it or anything, just never had it.

  59. Yasmeen says:

    Joanne! This pie is pure romance. Truth be told it’s far more sensuous than that but as this is a pubic forum… 🙂

    I love the combination of strawberry and rhubarb. The sweet/tartness would be just sensational.

  60. two of my most favourite things crumble and pie combined ….. this looks incredibly delicious

  61. My blogger friend made this pie for me and my son last year. My son was sold at his first bite. This pie looks so pretty and delicious!! 🙂

  62. JasmyneTea says:

    Oh yum, that strawberry rhubarb pie is magic! I’d have that over biscotti any day, lol.

  63. Cathleen says:

    Happy birthday Daniel!!
    Wow, you’ve been busy! I am VERY excited, because they have FINALLY started selling rhubarb around where I live. I may just go in and buy out their entire stock. Although I have never made anything with rhubarb before, so I am a little apprehensive to say the least.
    This looks absolutely heavenly.

  64. Katerina says:

    I am addicted to pie crust too! Sometimes I am tempted to just bake the crust without the filling and decour it. This one sure fits my standards for a decadent, delicious pie to eat during my afternoon cravings!

  65. Chaya says:

    Happy Birthday Daniel and a belated Happy Mothers’Day to your Mom. That pie must have been some treat on both occasions and the biscotti just is GREAT.

  66. Oh wow, that looks divine! I haven’t had my rhubarb fix yet this spring am drooling.

    Happy Birthday to your brother, Daniel!

  67. Esi says:

    Spring in pie form. I totally love it.

  68. Ah, happy birthday Daniel! i can’t even remember 23. I think I was anxiously awaiting for the second season of Friends to premiere.

  69. Yum yum yum!! Just gorgeous. I love strawberry and rhubarb!

  70. sally says:

    Yum! I’ve ready to become addicted to this pie!

  71. Carolyn Jung says:

    A perfect spring treat to get your sweet tooth on! 😉

  72. Kim says:

    I’m so glad to hear that you enjoy making pie crust. I wish I enjoyed it like you did because I really do prefer pie over cakes/cookies, etc. This pie looks so fantastic. I would not be able to stop eating it!

  73. Jay says:

    sounds interesting ..wonderful presentation ..;)
    Tasty Appetite

  74. That is one delicious looking pie–especially with that crumb topping–beautiful!
    😉

  75. Deborah says:

    I know a lot of people are scared of making pie crusts, but I love it. (Even though mine aren’t very pretty…) This sounds like the perfect pie – one that I would probably make twice in one week, too!

  76. Karly says:

    I’ve been all over the rhubarb pies this month. They’re so fresh and tart and absolutely delicious.

    Also, I first read your strawebrry salsa taco post above and was about to comment, but then I got distracted by the big beautiful pie. So I just had to say YOU ROCK with the half-marathon running. You’re crazy, but you’re awesome. 🙂

  77. I have to start running again so I can eat more of this!

  78. Shannon says:

    oh man, that pie looks wonderful!! i made a strawberry rhubarb crisp last night that came out to.die.for. i need more rhubarb in my life 🙂

  79. grace says:

    i love a crumb topping. you’ve taken some stunning pictures of a glorious creation!

  80. Pie crust intimidates me a little but I was thinking about trying it for memorial day this weekend. Great looking recipe!

  81. Lynna says:

    gorgeous pictures! it looks amazing as well! 🙂

  82. Lora says:

    I so love Strawberry Rhubarb Pie. A deep dish version? Simply sublime. Wow.

  83. What a gorgeous pie! I lovvveee pies with crumb toppings, yum! 🙂

  84. Julie says:

    Looks delicious! Happy Birthday to your brother!

  85. Love this post – so much so that I’m featuring it in this week’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and I’m always inspired by your creations… Thanks so much for sharing.

  86. share tips says:

    Thanks so much for sharing. What a gorgeous pie! I lovvveee pies with crumb toppings, yum

  87. I just bought rhubarb and your pie not only sounds great but looks beautiful. I think there is pie in my future.

  88. Beautiful pie – I love fruit pies and crumb toppings are the best!

  89. jennie says:

    This looks amazing! I think I am going to make this today! Quick question though, yesterday I did lots of canning and now I have 12 pint jars of strawberry rhubarb pie filling how many of those do you think I need to use to compare to your pie filling? Thank you so much!

    • joanne says:

      I would say it’s probably somewhere between 3 and 4 cups. I would just pour it into the pie crust until it is full, and then throw the crumble topping on. It doesn’t need to be exact!

  90. […] Spring and rhubarb are like peanut butter and jelly. Meaning, I want this pie, with a side of this cake and a pitcher full of this sangria to wash it all down […]

  91. Amy says:

    I tried the strawberry rhubarb pie recipe and it was superb! It was an absolute beautiful pie – if only I had a picture to share.

  92. Lia says:

    Thank you for the amazing recipe! I’m vegan, so I wasn’t able to do the pastry with the butter and egg, but I did have my own vegan pastry recipe and was able to sub Earth Balance in the crumb mixture. This pie was really delicious with the crumb topping and adding a bit of cinnamon, which I would not have come up with on my own, so thank you so much for sharing! (Who knew cinnamon made strawberries and rhubarb taste so lovely? Certainly not me.)

    In case there are other vegans in the crowd, I just wanted to link to my vegan reboot post on my blog. Not trying to be horribly self-serving or anything, but a good vegan sub can be hard to find, and this turned out so wonderfully!

    http://kitchen-stitching.blogspot.ca/2014/06/vegan-strawberry-rhubarb-pie-with-crumb.html

    Thanks again!

  93. […] commented on one of her posts two years ago, and she sent me an e-mail listing all of her wild and amazing rhubarb creations. Right then and there I knew this girl would be a long time […]

  94. Andi says:

    I made this pie and have posted on my blog………it is so good….I love it. Thank you for sharing a wonderful recipe and its a keeper for me.. Thanks, Andi thewednesdaybaker.blogspot.com

  95. vivian says:

    Made this pie last night for Sunday dinner and it was delicious. I put in too much filling for the size of my crust, though, (totally my fault) and it overflowed in the oven when it bubbled up. Luckily, I had put it on a cookie sheet, so cleanup was not hard. In fact, most of it was cleaned up by family members walking past and snatching the overflow. Thanks for a great recipe!

  96. […] Strawberry Rhubarb Crumble Pie from Joanne over at Eats Well With Others is so stinkin’ […]

  97. Carol Peters says:

    My grown boys and I love love love strawberry rhubarb pies, my guestion is; I have fresh rhubarb, frozen strawberries- would it work to add another 1 1/2tbsp cornstarch?

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