“Nothing says summer like strawberry rhubarb pie. It’s is the quintessential dessert to follow a backyard barbecue or dinner on the deck. Equally sweet and tart this summer fruit pie goes perfectly with vanilla bean ice cream or some freshly whipped cream.” − Claire Matern, founder of acheesemongersdaughter.com and KDHamptons contributing food editor. 

Ingredients:

For the bottom crust:
1 cup flour
3/4 stick (6 tablespoons) butter
pinch of salt
3 tablespoons cold water

For the filling:
2 1/2 cups rhubarb, sliced thinly
2 1/2 cups strawberries, quartered
3/4 cup sugar
1/4 cup cornstarch

For the topping:
3/4 cups flour
1/2 cup brown sugar
1/2 cup oatmeal
1/2 cup butter, cubed
Instructions:

For the bottom crust:
Cut the butter into the flour and salt using either your fingers, a pastry cutter, or large fork until it has a mealy/sandy texture. Add the water and quickly work the dough into a ball. Wrap it up in two layers of clingfilm and place in the fridge for at least an hour to rest.

For the filling:
Mix all the ingredients in a large bowl until the fruit is well covered with the cornstarch and sugar. Put aside as you make the crumb topping and wait for the dough to rest. This is also a good time to preheat the oven to 400F/200C.

For the crumb topping:
Mix all the ingredients in a medium bowl, breaking the butter down into small cubes but not as much as the pie dough.

To assemble the pie:
Roll the dough out into a large circle (approx. 11 inches in diameter) and line the bottom of your pie tin. Pour the fruit filling into the tin and top with the crumb topping until it covers all the fruit. Place in the oven and turn the temperature down to 375F. Cook for 45 minutes. After that time has passed, turn the temperature down to 350F for the final 25 minutes and turn on the convection fan if you have one. If not, it’s not a problem, it just ensures that the heat moves evenly so there isn’t one brown spot on the top of the pie. Simply turning it at this 45 minute point will be just as effective. Once the topping is beginning to brown and the filling is bubbling, its done.

Let cool and serve with vanilla ice cream or freshly whipped cream, natch! 
* For more great recipes from Claire Matern follow her at: www.acheesemongersdaughter.com
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