Strawberry Rhubarb Crumble Pie

Happy July!  Whether you live in Canada or the United States, this is a week of summer festivities.  My parents traditionally host a Canada Day BBQ and this year I wanted to make something with strawberries.  I almost made a strawberry rhubarb crisp, but that kind of felt like cheating or slacking somehow.  Then I considered my Heavenly Strawberry Rhubarb pie, but some of the guests avoid dairy, so that wouldn't work. I settled on a crumble topped pie with a butter crust.  Never having attempted a butter crust before - no time like the present!

In the end, it turned out well (at least, my small sliver was tasty) and every last scrap was demolished. The consensus was that while this was delicious, the family favourite continues to be the Heavenly pie. The butter crust was different....I think I might have to try it out at least once more, but it was less fluffy and light than a crust made with shortening.

Strawberry Rhubarb Crumble Pie
slightly adapted from Joy the Baker

Butter Pastry Crust
1 1/4 cups all purpose flour
1 tbsp sugar

I was only able to snag this sad
picture of the last remaining sliver...

1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1/4 cup plus 1 to 2 tbsp cold buttermilk

Filling
2 cups rhubarb, sliced into small pieces
2 cups strawberries, hulled and sliced
1/3 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
pinch of salt

Crumble Topping
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup white sugar
large pinch of salt
6 tablespoons cold unsalted butter, cut into small chunks

Crust
In a medium bowl, combine flour, sugar, and salt. Add cold, cubed butter and, using your
fingers, work the butter into the flour mixture. Create a well in the mixture and pour in the cold buttermilk. Mix together with a fork.  Add more buttermilk bit by bit as needed - the mixture should be moist but not wet.  Form a ball and refrigerate for at least an hour.
Roll out the pie crust on a well floured surface and place into a 9 inch pie pan.  Trim edges and make it all pretty.  Refrigerate for another 30-60 minutes. This is a good time to make the filling and topping.

Filling
Combine rhubarb, strawberries, sugars, cornstarch and salt in a bowl and mix until the fruit is covered in the sugar and cornstarch mixture. It will start making its own juice.  (The original recipe calls for lemon juice, I didn't have any and didn't notice anything amiss).

Crumble Topping:
Combine flour, oats, sugar, and salt. Add the cold butter chunks and incorporate by hand, breaking down the chunks into smaller bits and pieces.   Preheat the oven to 400 degrees.

Once the pie crust is chilled, mix a half cup of the crumble topping into the fruit mixture and fill the crust.  Top with the rest of the crumble topping.

Bake for 20 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for another 35 minutes or until topping is golden brown and pie juices are bubbling around the edges.
Make sure to place a baking sheet underneath the pie to catch the drips!

Let cool for at least 2 hours before serving.  Store covered in the fridge.

Can you spot my dog's little feet?