Description
This Roasted Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of roasted strawberries, topped with a buttery oat crumble. The filling is slow roasted until jam-like, then baked in a flaky homemade pie crust with a golden crumble topping. Perfect for a delicious dessert that balances sweet and tart flavors with a crunchy topping.
Ingredients
Units
Scale
Pie Dough
- 1 recipe pie dough
Filling
- 4 cups quartered, hulled strawberries (1 1/2 lbs)
- 6 cups chopped rhubarb (2 lbs)
- 3/4 cup granulated sugar
- 2 tbsp fresh lemon juice
Crumble
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup rolled oats
- 1/8 tsp kosher salt
- 4 tbsp unsalted butter, cubed
Instructions
- Prepare the pie dough: Make your pie dough according to your favorite recipe and chill it until you’re ready to roll out.
- Roast the filling: Preheat the oven to 325°F (163°C). Line a sheet pan with parchment paper. In a large bowl, combine the quartered strawberries, chopped rhubarb, granulated sugar, and fresh lemon juice. Spread the mixture evenly on the prepared sheet pan. Roast the fruit for 2 to 2 ½ hours until the mixture is condensed and jam-like, stirring occasionally to prevent scorching. Remove from oven and set aside to cool; you should have about 2 cups of filling.
- Preheat the oven for baking the crust: When ready to bake, preheat the oven to 400°F (204°C).
- Roll and fit the pie crust: Roll the chilled dough into a 14-inch round and fit it into a 9-inch pie plate. Trim any excess dough to create an even edge, then roll under the excess dough to form a crust and crimp the edges. Dock the pie shell with a fork and refrigerate for 20 minutes to prevent shrinking during baking.
- Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 20 minutes. Remove parchment and weights, then reduce oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes until the crust is dried out and beginning to brown. Cover edges with foil or a pie shield if they brown too quickly.
- Prepare the crumble topping: In a small bowl, mix together the flour, light brown sugar, rolled oats, and kosher salt. Add the cubed unsalted butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture becomes crumbly.
- Assemble and bake the pie: Fill the pre-baked crust with the roasted strawberry rhubarb filling, smoothing it to an even layer. Sprinkle the crumble topping evenly over the filling. Return the pie to the oven and bake at 375°F for 18-22 minutes until the crumble is golden brown and crisp.
- Cool and serve: Allow the pie to cool completely before slicing to let the filling set for clean slices. Serve and enjoy!
Notes
- Roasting the filling concentrates the flavors and reduces excess liquid, making the pie less soggy.
- Chilling the crust before baking helps to prevent shrinking during blind baking.
- Use pie weights or dried beans to keep the crust flat and prevent bubbles when blind baking.
- If the edges of the crust brown too quickly, cover them with foil or a pie shield to prevent burning.
- This pie is best served at room temperature or slightly warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 474 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
