Rhubarb-Strawberry Crumble Pie: A White House Favorite

We’ve got another delicious recipe from the pages of First Lady Michelle Obama’s American Grown. This rustic berry pie is a great way to use all of those plump, ripe summer fruits showing up at farmers’ markets this month. (In case you missed it, here’s a recipe for the White House Kitchen’s Buttermilk Blueberry Bundt Cake.)


It is a well-known fact that President Obama loves pie, and in the pastry kitchen we rack our brains trying to create new combinations. This one is pretty classic, but you can replace the strawberries with blackberries, apples, peaches, or nectarines; the tart rhubarb goes well with all of those sweet fruits.
—Chef Bill

1 cup (2 sticks) unsalted butter, cut into small (1/2-inch) cubes, plus additional for greasing the pie plate
2 1/2 leveled cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons cold water

4 cups rhubarb, washed, trimmed, and cut into 1-inch lengths
2 cups fresh strawberries, rinsed, patted dry, and hulled
1/2 cup turbinado* or raw sugar
1/2 cup honey
1 teaspoon pure vanilla extract
1/4 salt
6 tablespoons all-purpose flour

1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1/2 cup quick-cooking oats
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

 *Turbinado sugar is a raw sugar that is light brown with larger crystals than granulated sugar. It can be found in the baking section of the supermarket.

1. Make the crust: Butter a 10-inch pie plate.

2. Freeze the butter cubes for 10 minutes.

3. In the bowl of an electric mixer, combine the flour, salt, and sugar on low speed. Add the cold butter and mix, using short on-and-off bursts, until the dough has the consistency of coarse cornmeal. If there are a few larger pieces of dough, that’s fine.

4. Add the water in a slow stream until the dough forms a ball and then stop mixing. Invert the dough onto a work surface and finish mixing by hand, sprinkling a little more flour on it if necessary. The dough will be mealy and uneven with spots of butter. Push down into a 2-inch thick disk. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.

5. Remove the dough from the refrigerator and sprinkle the work surface and a rolling pin with a little flour (about a tablespoon) to prevent sticking. Roll the dough out to a large rectangle and then fold it over on itself like a book. Reroll out to a 14-inch circle 1/8 to 1/4 inch thick. Roll the dough onto the rolling pin, center the pin over the pie plate, and gently unroll the dough over the prepared plate. Ease the dough into the bottom of the plate and fit it to the sides; cut away excess with scissors and flute the edges.

6. Place the piecrust in the freezer for about 30 minutes to firm up the dough.

7.  Make the filling: In a large bowl, gently combine the rhubarb and strawberries. Add the turbinado sugar, honey, vanilla, and salt and toss lightly.

8. Sift the flour over the top, stir in to evenly coat the fruit, and set aside.

9. Make the topping: In an electric mixer or food processor, mix the flour, brown sugar, and oats. Add the butter and mix or pulse briefly until clumps form.

10. Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Remove the piecrust from the freezer.

11. Pour the fruit mixture into the crust and sprinkle evenly with the topping. Place the pie plate on a baking sheet lined with foil or parchment (for easier cleanup) and bake for 1 hour and 10 minutes, or until the pie is bubbling and the crust is golden brown.

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