Ingredients
-
Filling
-
Dough
-
Crumble Topping
-
Main
Instructions
-
01
Add 1¼ C. flour and salt to a large bowl and cut in ½ C. of butter with a pastry blender until the mixture resembles coarse crumbs.
-
02
Gradually add cold water to crumb mixture, until dough holds together when pressed.
-
03
Shape into a ball and wrap in plastic. Refrigerate 30 minutes.
-
04
Turn dough onto a floured surface and roll into a circle large enough to cover a buttered pie dish. Place dough into pie dish, trim the edges and prick the bottom with a fork.
-
05
In a medium bowl, combine ¾ C. flour, light brown sugar, and remaining ½ C. of butter Mix using a pastry blender or electric mixer until it resembles coarse crumbs.
-
06
Pre-heat grill to 400°F. In a large bowl, whisk 2 Tbsp. flour, egg, 1 C. sugar and vanilla together, until sugar is dissolved.
-
07
Add strawberries and rhubarb and mix until just blended. Let stand for 30 minutes at room temperature.
-
08
After 30 minutes, pour filling into pie crust. Sprinkle crumble topping evenly over pie and cover loosely with foil.
-
09
Bake at 400°F for 35-40 minutes or until filling is bubbly and crumble topping is golden brown. Remove foil during the last 10 minutes.
-
10
Cool on wire rack before slicing and serving.