2 ¾ to 3cups(340-455g)sliced rhubarb about 1/4-inch thick, about 5-6 medium stalks
2cups(about 455g)sliced strawberries
⅔cup(141g)granulated sugar
3tablespoons(28g)cornstarch
Streusel Topping:
1cup(142g)all-purpose flour
½cup(106g)brown sugar
½cup(113g)cold butter, cut into tablespoon-size pieces
Instructions
In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
Pour the strawberry/rhubarb mixture evenly in the crust.
In a small bowl, combine the flour and brown sugar.
Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
Place the pie on a rimmed baking sheet (in case any of the filling bubbles out), and bake at 375 degrees for 50-55 minutes (see note for time edit - over the years, I've started baking this pie for 75-90 minutes so it's fully set up and not runny), until the streusel is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!
Notes
Baking Temperature: the original recipe baked at 400 degrees F; over the years, I've found I like the result of baking at 375 degrees better so the crust doesn't burn. Time: I used to bake this pie for about 60 minutes but over the years, I've increased that to 75-90 minutes (I'm guessing this might be due to a change in ovens as I've moved, since each oven bakes differently). Baking for longer helps the filling thicken and gel so it sets up fully once cooled. Check the pie after the 60 minute mark and tent with foil if the streusel and pie crust edges are browning too much. Rhubarb: I've made this pie once or twice with frozen rhubarb - it isn't quite the same, but can be used in a pinch (I recommend thawing and draining before using).Pie Crust: My favorite homemade pie crust is this one or this one.