deep dish strawberry rhubarb pie with streusel tOpping
Rhubarb stirs up memories of my grandparents. Whether it's just seeing it on a shelf at the market or used in a recipe like strawberry rhubarb jam, pies, or syrups. I think of running around playing...
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Cooking tools:
- Food processor
- Pie dish
- Pie weights
- Pie shield
- Rolling pin
- Pastry brush
- Fork
- Parchment paper
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paring knife
- Cutting board
Ingredients
- 6 tbsp Very cold unsalted butter
- 1 1/2 cups all-purpose flour
- ½ tsp Kosher salt
- 1 1/2 tablespoon sugar
- ½ tsp Cinnamon
- 2 tbsp + 2 teaspoons very cold vegetable shortening
- 4 tbsp Ice water
- 1 Egg beaten for egg wash
- ⅔ cup Old fashioned oats
- ½ cup All-purpose flour
- ½ cup Firmly packed brown sugar
- ¼ tsp Cinnamon
- 6 tbsp Chilled unsalted butter, diced
- 3 cups Rhubarb, sliced 1/2 inch thick
- 1 qt Strawberries, hulled and halved
- 1 cup Sugar
- ¼ cup Cornstarch
- ⅛ tsp Nutmeg
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