Reviews (1)
Add Rating & Review
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
Martha Stewart Member
Rating: Unrated
06/25/2013
I have made this before and it was great but since the website has been changed the ingredients are no longer separated into topping, filling, and crust which is confusing. I hope this can be changed!
Back to Strawberry Rhubarb Pie with Ginger Crumb Topping
All Reviews for Strawberry Rhubarb Pie with Ginger Crumb Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
rhubarb-strawberry-pie-mslb7133.JPG
Ingredients
For the Crust
1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
For the Filling
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
For the Topping
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
rhubarb-strawberry-pie-mslb7133.JPG
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
rhubarb-strawberry-pie-mslb7133.JPG
rhubarb-strawberry-pie-mslb7133.JPG
Ingredients
Ingredients
1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt
Directions
Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn’t hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
Make the filling: Preheat oven to 350 with a rack set in the center of oven.
Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.
Reviews (1)
Add Rating & Review
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
Martha Stewart Member
Rating: Unrated
06/25/2013
I have made this before and it was great but since the website has been changed the ingredients are no longer separated into topping, filling, and crust which is confusing. I hope this can be changed!
Reviews (1)
Add Rating & Review
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
Add Rating & Review
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
55 Ratings
5 star values:
11
4 star values:
25
3 star values:
16
2 star values:
2
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 25
- 3 star values:
- 16
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
06/25/2013
I have made this before and it was great but since the website has been changed the ingredients are no longer separated into topping, filling, and crust which is confusing. I hope this can be changed!
Martha Stewart Member
Rating: Unrated
06/25/2013
I have made this before and it was great but since the website has been changed the ingredients are no longer separated into topping, filling, and crust which is confusing. I hope this can be changed!
Rating: Unrated
All Reviews for Strawberry Rhubarb Pie with Ginger Crumb Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Strawberry Rhubarb Pie with Ginger Crumb Topping
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
