Chicken Pot Pie Slab Style - Classic, Creamy & Comforting.Strawberry Rhubarb Cheesecake Cookie Bars.It's a light, crispy, buttery topping that freezes well, so I usually double or triple the batch to use on various recipes over the next few months. This is my favorite, all-purpose streusel topping that I use for pies, muffins, quick bread, and as a topping on danishes. Just be sure to taste the filling in the event you need to add a tiny bit more sugar. I'm lucky that we grow both strawberry and rhubarb, so I'll often have slightly different ratios each time. It just depends on what you have available and your personal preference. You can do half strawberry and half rhubarb, or two cups strawberry and four cups rhubarb, or the other way around. It helps me keep A Food Lover's Life up and running!) Strawberry to Rhubarb Ratio The link provided allows a small affiliate fee paid to me by Amazon with no extra charge to you. (I'm not a sponsor of ClearJel - I just like the product. It keeps forever in the pantry, and your fruit pies will never look better. But, if you make more than a few fruit pies per year, try out the ClearJel. If what you have onhand is cornstarch, definitely use that. It's similar to corn starch in that it thickens, but it is mostly transparent and dissolves, so the color of the fruit shines through (though not completely clear). Pie Filling ThickenerĬorn starch is the thickener I commonly reach for, and it works just fine in this pie, but over the last few years I've been using a product called ClearJel. If your pie plate is not a deep dish - totally fine! You'll be able to use 1 cup less fruit. That sounds like a lot, but once the fruit macerates a bit in the bowl with the sugar and lemon juice, it will break down slightly and lose some volume. I use a 9-inch deep-dish French pie plate and pile in about 6 cups of fruit. I also use this pie crust for slab pies, pot pies, and hand pies. It's reliable, rolls silky smooth, and bakes up incredibly flaky. It does best when thoroughly refrigerated, so I like to do the crust ahead of time and pull it out of the freezer or refrigerator.
Use your favorite pie crust for the bottom of the pie, grab one at the store, or use my easy Flaky All-Butter Pie Crust, which takes just a few minutes to put together. You can jump straight to the recipe or read below for baking tips! The Pie Crust This strawberry rhubarb pie has three components: the bottom pie crust, the fruit filling, and the crumb streusel topping. The crumb topping is light, tender, and crispy yet substantial enough to create a nice coating over the pie. Sweet strawberries and tart rhubarb bake up with just a hint of warm cinnamon and nutmeg. This Strawberry Rhubarb Pie with Crumb Topping is one of my favorite spring and summertime desserts.
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