I use my favorite premade pie crust – hey nothing wrong with that!! Follow the instruction on the box to line your pie plate. I used a tart plate, it was a little bigger and I thought it would be pretty.
In a bowl mix:
3 cups of fresh rhubarb (my sweet mum did this for me…probably 1/4 inch pieces)
2 cups of quartered strawberries without the stems
1 cup of sugar
3/4 cup of flour
1/4 cup of corn starch
juice of 1/2 a lemon
Let this sit for 30 minutes, the juices will turn the dry mix into a nice thick sauce.
In a separate bowl mix:
1/3 cup of butter
3/4 cup of sugar
1 cup of flour
mix together with a fork or pastry cutter to make the crumb topping
Bake pie on the middle rack at 400 degrees for about 40 minutes. I cover mine with foil so the top won’t brown too much, then let the top brown for the last 15 minutes. Also juices will drip so you might want to put foil on the bottom of your oven.
Tips for next time: I think will use less crumb topping, when it baked it spread out and I wish I could see more of the fruit inside. Also it wasn’t as crispy on top. If I were using a traditional 9″ pie plate, I would cut back on the filling for sure. This plate is bigger and as you can see the filling spilled out quite a bit.
Overall the pie was great. A good mix of tart and sweet. Next time I will enjoy warm with vanilla ice cream! YUM!