Crust (Mike’s mom’s recipe)
½ cup flour
1 ½ Teaspoons sugar
1 teaspoon salt
Stir ¼ cup of milk (we used buttermilk) and ½ cup of oil (we used canola) in with the above ingredients right in the pie pan. Spread dough out around the pan evenly (and up the sides)
Chill in the fridge while making the filling.
Filling (America’s test kitchen recipe)
1
Pound rhubarb, trimmed and cut into 1/4-inch pieces (7 cups)
1 ¼
cups (8 3/4 ounces) sugar
1
pound strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch (3 to 4 cups)
3
tablespoons flour
1. While dough chills, combine rhubarb and sugar in bowl and microwave for 1 1/2 minutes. Stir and continue to microwave until sugar is mostly dissolved, about 1 minute longer. Stir in 1 cup strawberries and set aside for 30 minutes, stirring once halfway through.
Drain rhubarb mixture through fine-mesh strainer set over large saucepan. Return drained rhubarb mixture to bowl and set aside. Add remaining strawberries to rhubarb liquid and cook over medium-high heat until strawberries are very soft and mixture is reduced to 1 1/2 cups, about 15 to 20 minutes. Mash berries with fork (mixture does not have to be smooth). Add strawberry mixture and flour to drained rhubarb mixture and stir to combine. Set aside.
Crumble topping
In a bowl, mix 1 cup flour, 3/4 cup light-brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon salt and teaspoon cinnamon.
Cut 1 stick chilled unsalted butter into pieces ¼ inch pieces. With your hands, work in butter pieces, until large clumps form.
Prepare:
Head the oven to 350 degrees
Put the pie filling into the pie pan with the chilled dough spread evenly on the pan
Make sure pie filling is evenly dispersed
Cover the top in the crumble mixture
Bake for 1 hour to an 1 hour and 10 minutes (make sure it is boiling the whole way through). Don’t let the top get too brown.
