Ingredients
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Filling
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Dough
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Crumble Topping
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Main
Sweet, tart, and irresistibly crumbly — this Strawberry and Rhubarb Crumble Pie is the ultimate summer-meets-spring dessert. Fresh strawberries and rhubarb come together with just the right amount of sugar and spice, all nestled into a homemade buttery crust and topped with a golden crumble. The best part? It’s made right on your grill, adding a subtle smokiness that makes every bite extra special. Whether you’re grilling up a backyard feast or just in the mood for something sweet, this pie is guaranteed to steal the show.
Instructions
Dough
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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.
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02
Gradually add cold water to crumb mixture, until dough holds together when pressed.
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03
Shape into a ball and wrap in plastic. Refrigerate 30 minutes.
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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.
Crumble Topping
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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.
Filling
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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.
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07
Add strawberries and rhubarb and mix until just blended. Let stand for 30 minutes at room temperature.
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08
After 30 minutes, pour filling into pie crust. Sprinkle crumble topping evenly over pie and cover loosely with foil.
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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.
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10
Cool on wire rack before slicing and serving.