This no-yeast pizza dough comes together quickly and bakes into a delectable crust that will hold up to your favorite pizza toppings.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup chilled butter
- 2 tablespoons cold water, or more as needed
- 1 ¼ cups white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups rhubarb, sliced 1/2-inch thick
- 2 cups sliced fresh strawberries
- ⅓ cup chopped pecans
- 1 cup all-purpose flour
- ⅔ cup white sugar
- ⅓ cup chilled butter
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 148 mg |
| Sugars | 51 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Fanciest strawberry rhubarb pie I’ve ever had. So good with the spices and nuts
I’m accustomed to a little lemon and no nuts in the recipe but I sure wasn’t sorry I tried this. Very decadent and the rhubarb really shined through.
Turned out fabulous. I used frozen strawberries, thawed on a paper towel to absorb liquid. Worked just fine. This was the first I had ever made this type of pie. SUCCESS!
Made no changes!
Yum! As recommended, I cut down the sugar in the pie to 1 cup, and didn’t put all the crumble on (though I made the full batch to use it on a second pie). Everyone loved it.
Yummy and easy. I did use a premier pie crust, so I cheated, but I thought the.pie was wonderful! Next time I’m going to add a bit more rhubarb and strawberries, but that’s just a personal preference. Thanks for a great recipe.
Like so many reviewers I cut the sugar in the pie to 1 cup, used a heaping 1/3 cup of flour for filling and reduced the topping by about 1/3. I used half brown sugar and half white fir the crumble sugar. I also used 1 additional cup of strawberries for a deep dish pie plate. My boyfriend says it’s the best pie he’s ever had. Delicious!
This is my second time making this recipe. I had to substitute some of the sugar for brown sugar. But my mom hates it when it’s too sweet, so I used 3/4 cups sugar for the filling, and she thinks it’s perfect. I’ve made her the best Strawberry Rhubarb Pie she’s ever had (twice now).
Wonderful strawberry rhubarb pie! Even the grandson who doesn’t usually like rhubarb thought it was great! I’d make it over and over!
My husband said this was the best pie he’d ever tasted! It was superb on the first day, and not quite as delicious on Day 2, so I recommend baking it when you have friends or family to enjoy it Day 1. I made three changes: 1) Used a Pillsbury deep dish refrigerated crust, which tasted great. 2) Cut sugar for fruit to 1 cup. I used rhubarb and strawberries straight from my garden with great flavor. 3) Replaced white sugar in topping with light brown sugar. Next time (and there will be a next time—it’s a lifetime recipe!), I will reduce the topping by about 1/3 and try the original white sugar in it. SUPER RECIPE, THANKS!
Very well written directions. Recipe is a bit too sweet for my taste but I will just add less sugar next time. I would rather it taste a little more sour since that’s the point of using rhubarb. My final product turned out to be more of a crumble than a pie but I think that had something to do with my crust, which wouldn’t come off the bottom of the pan But that’s not the recipe’s fault. I’m not very experienced making pie.
Delicious and easy to make! My family devoured it in less than 24-hours!!
Loved it! I have made 6 pies for everyone this week.
The recipe is perfect as is.
cut the topping in half, and use 3 cups strawberries or more for a deep dish pie.
This was GREAT!! I cut the topping in half as others suggested, but next time I’m doing the full amount. Mine didn’t quite cover to give real texture to the top (but, no big deal). I cut the sugar down to 3/4 cup, which was plenty. No pecans because the boyfriend doesn’t like them. This is a keeper!! Adding it to the pie rotation!:)
Delicious! Made it with frozen rhubarb from last season and fresh summer strawberries. Tweaked the topping a bit to my apple crisp version. 1/3 c butter, 3/4 c brown sugar, 3/4 c oatmeal, 1/2 c flour, 1/2 T cinnamon. So yummy!
This was delicious! I had frozen rhubarb and native strawberries from last season that I wanted to use so I thawed and drained them well and they worked great. I cut the sugar by 1/4 cup, and did not use nuts as my family doesn’t care for them added to desserts. The taste was not affected and this will be my go to recipe for this pie in the future.
I only used rhubarb and substituted 1/3 cup oats for 1/3 cup of the flour in the crumble and it was amazing and our guests loved it.
Added some ground ginger and cloves to the Strawberries and Rhubarb and it turned out great. My next pie I wanna try raspberries instead of strawberries.
My husband loves Strawberry Rhubarb, my rhubarb plant was ready to be thinned out so I decided to try this recipe. I doubled the rhubarb 16 oz by weight, left the strawberries the same 12 oz by weight, halved the sugar in the filling and used 1/4 tsp of pumpkin pie spice for the nutmeg and cinnamon. I omitted the pecans and halved the topping portion. I baked on a parchment paper lined cookie sheet for 30 minutes at 400 then 350 for 30 minutes, it was perfect. Will defintely make this pie again!