It quickly became known in the White House that President Obama loved pie. This one, Rhubarb Strawberry Crumble Pie, was one of his favorites. According to one of President Obama’s pastry chef’s, they were always racking their brains trying to create new combinations for the commander in chief. This recipe was shared by the White House pastry chefs in Michelle Obama’s American Grown.
So, this Fourth of July, move over apple pie. This Rhubarb Strawberry Crumble Pie is another classic you probably won’t want to live without. It’s the perfect combination of tart and sweet. And I promise you won’t even miss the apple pie.
SERVES 6 TO 8
FOR THE PIECRUST
(OR USE ONE PREPARED 10-INCH CRUST)
1 cup (2 sticks) unsalted butter, cut into small (1/2-inch) cubes, plus additional for greasing the pie plate
2 1/2 leveled cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons cold water
FOR THE FILLING
4 cups rhubarb, washed, trimmed, and cut into 1-inch lengths
2 cups fresh strawberries, rinsed, patted dry, and hulled*
1/2 cup turbinado** or raw sugar
1/2 cup honey
1 teaspoon pure vanilla extract
6 tablespoons all-purpose flour
FOR THE TOPPING
1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1/2 cup quick-cooking oats
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
*If you don’t have strawberries on hand, this Rhubarb Strawberry Crumble Pie would also work well with blackberries, apples, peaches, or nectarines.
**Turbinado sugar is a raw sugar that is light brown with larger crystals than granulated sugar.
1. Make the crust: Butter a 10-inch pie plate.
2. Freeze the butter cubes for 10 minutes.
3. In the bowl of an electric mixer, combine the flour, salt, and sugar on low speed. Add the cold butter and mix, using short on-and-off bursts, until the dough has the consistency of coarse cornmeal. If there are a few larger pieces of dough, that’s fine.
4. Add the water in a slow stream until the dough forms a ball and then stop mixing. Invert the dough onto a work surface and finish mixing by hand, sprinkling a little more flour on it if necessary. The dough will be mealy and uneven with spots of butter. Push down into a 2-inch thick disk. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Remove the dough from the refrigerator and sprinkle the work surface and a rolling pin with a little flour (about a tablespoon) to prevent sticking. Roll the dough out to a large rectangle and then fold it over on itself like a book. Reroll out to a 14-inch circle 1/8 to 1/4 inch thick. Roll the dough onto the rolling pin, center the pin over the pie plate, and gently unroll the dough over the prepared plate. Ease the dough into the bottom of the plate and fit it to the sides; cut away excess with scissors and flute the edges.
6. Place the piecrust in the freezer for about 30 minutes to firm up the dough.
7. Make the filling: In a large bowl, gently combine the rhubarb and strawberries. Add the turbinado sugar, honey, vanilla, and salt and toss lightly.
8. Sift the flour over the top, stir in to evenly coat the fruit, and set aside.
9. Make the topping: In an electric mixer or food processor, mix the flour, brown sugar, and oats. Add the butter and mix or pulse briefly until clumps form.
10. Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Remove the piecrust from the freezer.
11. Pour the fruit mixture into the crust and sprinkle evenly with the topping. Place the pie plate on a baking sheet lined with foil or parchment (for easier cleanup) and bake for 1 hour and 10 minutes, or until the pie is bubbling and the crust is golden brown.
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.