Remember last year when I got really obsessed with The Best Strawberry Rhubarb Crisp recipe my sister gave me? If you came to my house last summer, there’s a good chance I made it for you. It’s so dang delicious! Well, I turned it into a pie recipe for the pie lovers out there. Now you can enjoy it all summer and even make one for Thanksgiving! You’re welcome.
As you can probably tell from the picture, I used a pre-made frozen pie crust. Using the frozen pie crust makes this recipe just as simple as its twin sister, the crisp. This recipe is so incredibly simple, so incredibly pretty, and absolutely delicious! It’s a perfect summer dessert!
If you want to use frozen strawberries and frozen rhubarb in this recipe, you will need to thaw them first and make sure to drain the excess liquid off. Too much liquid will make the pie runny. Results will be best if you use fresh fruit or fresh strawberries with frozen rhubarb that has been thawed and drained.
I can’t wait for you to enjoy this Strawberry Rhubarb Crumble Pie. It’s exactly what summer should taste like.
Pie Recipes Perfect for Summertime
- Strawberry Lemonade Pie
- Samoa Cookie Cream Pie
- No-Bake Oreo Pie
- 3-Ingredient Lemonade Ice Cream Pie
- No-Bake Reese’s Peanut Butter Pie
- Rhubarb Pie
step-by-step photos on how to make strawberry rhubarb crumble pie
Tips for making Strawberry Rhubarb Crumble Pie
- Use a frozen pie crust to cut down on the time to make this pie.
- Using fresh strawberries and fresh rhubarb will give you the best results for this pie. An alternative is to use fresh strawberries with frozen rhubarb that has been thawed with the excess liquid drained off.
- If you use frozen strawberries and frozen rhubarb, first, make sure to thaw them, and then drain the liquid off to prevent a runny pie.
- Place the pie on a cookie sheet while baking in case the filling bubbles over.
- Serve warm with vanilla ice cream or whipping cream.
- This pie can be made 3-5 days ahead of time. Let the pie completely cool, cover it tightly with saran wrap, and place it in the refrigerator until ready to serve.
- 1 pre-made frozen pie crust, deep dish
- 1½ cups rhubarb, ¼- 1/2-inch slices
- 2½ cups strawberries, diced
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ¼ cup brown sugar, lightly packed
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 6 tbsp butter, melted
- Preheat the oven to 350 degrees.
- In a medium-sized mixing bowl, combine the rhubarb, strawberries, ⅓ cup granulated sugar, and 1 tbsp cornstarch. Mix well until everything is coated with sugar and cornstarch.
- Pour the mixture into the pie crust.
- Next, in a small bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, 2 tbsp granulated sugar, ground cinnamon, and salt. Mix well.
- Now add the melted butter and mix until the mixture is completely combined. Use your hand to sprinkle the crumble mixture evenly on top of the strawberry/rhubarb mixture in the pie crust.
- Place the pie tin on a cookie sheet in case the filling bubbles over. Place in oven and bake for 45-55 minutes or until filling is thickening and the crumble top is lightly browning.
- Allow to cool most of the way before serving warm with ice cream. Yum! ...or you can let it cool completely. Pie can be made ahead of time and refrigerated (covered tightly) for 3-5 days before serving.