The Best Homemade Strawberry Rhubarb Crumble Pie Recipe

Ingredients

• 2 ½ cups All-Purpose Flour (315g) for crust
• 1 cup Unsalted Butter (226g), very cold and cubed, for crust
• 1 tablespoon Granulated Sugar for crust
• 1 teaspoon Fine Sea Salt for crust
• 6–8 tablespoons Ice Water for crust
• 3 cups Fresh Rhubarb, trimmed and cut into ½-inch pieces (about 1 pound)
• 3 cups Fresh Strawberries, hulled and halved or quartered (about 1 pound)
• ¾ cup Granulated Sugar for filling (150g)
• ¼ cup Cornstarch or Tapioca Starch for filling
• 1 teaspoon Lemon Zest
• 1 teaspoon Vanilla Extract
• Pinch of Fine Sea Salt for filling
• 1 cup All-Purpose Flour for crumble topping (125g)
• ½ cup Light Brown Sugar, packed for crumble topping (100g)
• 6 tablespoons Cold Unsalted Butter, cubed, for crumble topping (85g)
• ¼ cup Rolled Oats (optional) for crumble topping
• 1 large Egg, lightly beaten, for egg wash
• 1 tablespoon Coarse Sugar (Demerara or Turbinado) for finishing