Crumb-Topped Strawberry Rhubarb Pie

Recipe View Prepare the Crust: In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes. (30 minutes)

Recipe View Preheat and Prepare: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie dish, trim the edges, and crimp or flute. Refrigerate the crust while preparing the filling. (15 minutes)

Recipe View Make the Filling: In a large bowl, combine sugar, flour, cinnamon, and nutmeg. Add the rhubarb and strawberries, tossing gently to coat. Pour the filling into the prepared pie crust. Sprinkle pecans evenly over the filling. (10 minutes)

Recipe View Prepare the Crumb Topping: In a separate bowl, combine flour and sugar for the topping. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie filling. (5 minutes)

Recipe View Bake: Cover the edges of the pie with strips of aluminum foil to prevent over-browning. Bake for 50-60 minutes, or until the crumb topping is golden brown and the filling is bubbly. Remove the foil during the last 10 minutes of baking to allow the crust edges to brown. (60 minutes)

Recipe View Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. (60 minutes)