Description
This Roasted Strawberry Rhubarb Pie combines sweet roasted strawberries and tangy rhubarb in a luscious filling, topped with a buttery oat crumble and nestled in a flaky homemade pie crust. The fruit is slow-roasted to develop deep jam-like flavors, making this pie a delightful balance of tart and sweet with a crisp crumb topping perfect for a comforting dessert.
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 Topping
- 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 Dough: Make the pie dough according to your preferred recipe and chill it until ready to roll out.
- Roast the Filling: Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl, combine the quartered strawberries, chopped rhubarb, granulated sugar, and fresh lemon juice. Pour the mixture onto the lined sheet pan. Roast the fruit for 2 to 2 ½ hours until the fruit is condensed and jam-like, stirring occasionally if some edges begin to darken. Remove from oven and set aside; you should have about 2 cups of filling.
- Pre-bake the Pie Crust: Preheat the oven to 400°F. Roll the chilled dough out to a 14-inch round and fit it into a 9-inch pie plate, trimming and crimping the edges as needed. Dock the pie shell with a fork and refrigerate for 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove parchment and weights. Reduce the oven to 375°F and bake for an additional 15-20 minutes until the crust is dry and starting to brown. If edges brown too quickly, cover them with foil or a pie shield.
- Make the Crumble: In a small bowl, combine the all-purpose flour, light brown sugar, rolled oats, and kosher salt. Add the cubed unsalted butter and use your fingers or a pastry cutter to mix until the mixture is crumbly in texture.
- Assemble and Bake the Pie: Spoon the roasted filling evenly into the pre-baked pie crust and smooth the surface. Sprinkle the crumble topping evenly over the filling. Bake the pie at 375°F for 18-22 minutes, until the crumble is golden brown. Remove from oven and let cool completely before slicing and serving.
Notes
- Roasting the filling slowly at a low temperature intensifies the fruit’s natural flavors and reduces excess moisture.
- Docking and pre-baking the crust ensures a crisp bottom and prevents sogginess from the moist filling.
- Use pie weights or dried beans to keep the crust from puffing up during blind baking.
- Cover crust edges with foil if they brown too quickly to prevent burning.
- Allowing the pie to cool fully before serving helps the filling to set properly for clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 474
- Sugar: 32g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
