I made this because I wanted pie. That’s the whole story.

Okay, not the whole story. I also had strawberries that were on their “eat me now or regret it later” timeline and rhubarb that I still didn’t fully trust but was willing to work with again.

Then I saw the idea of roasting the filling first. Which sounded like extra work… and also like something that might make me look like I know what I’m doing.

So I did it. Waited. Stirred. Questioned my life choices around hour two.

But when that filling came out thick, jammy, and smelling like something magical happened in there? Yeah. Worth it.

Also, I almost forgot to chill the dough. Again. It’s a pattern.

Why I Keep Making This Dish

Sweet + Tangy Balance: Strawberries and rhubarb arguing in the best way.
That Roasted Filling: It’s deeper, richer, and honestly kind of impressive.
Crumble Topping Wins: I will always choose crumble over a top crust.
Feels Like a Real Pie: Like… the kind you bring out and people notice.
Messy but Beautiful: Rustic is the goal. That’s my story and I’m sticking to it.
Great With Ice Cream: This is not optional in my world.
Worth the Effort: It takes time, but you feel it when you eat it.

Equipments Required

Mixing Bowls: For fruit, crumble, and general chaos
Sheet Pan: For roasting the filling
Parchment Paper: To avoid sticky situations
Rolling Pin: For the dough adventure
Pie Dish (9-inch): Where everything comes together
Oven: The real MVP here
Fork: For docking and pretending you’re precise

Ingredients Required

Pie Dough: 1 recipe

For the Filling:

Strawberries: 4 cups, quartered and hulled
Rhubarb: 6 cups, chopped
Granulated Sugar: ¾ cup
Fresh Lemon Juice: 2 tablespoons

For the Crumble:

All-Purpose Flour: ½ cup
Light Brown Sugar: ½ cup
Rolled Oats: ¼ cup
Kosher Salt: ⅛ teaspoon
Unsalted Butter: 4 tablespoons, cubed

Instructions

Prepare the Dough: Make your pie dough and chill it until ready. Don’t skip chilling. I’ve tried. It gets… difficult.

Preheat and Prep: Set oven to 325°F and line a sheet pan with parchment paper.

Make the Filling: Mix strawberries, rhubarb, sugar, and lemon juice in a bowl.

Roast the Filling: Spread it on the pan and roast for 2 to 2½ hours until thick and jam-like. Stir occasionally and question your patience.

Cool the Filling: Remove from oven and let it sit. It should reduce down nicely.

Preheat Again: Increase oven to 400°F when ready to bake.

Roll the Dough: Roll into a 14-inch circle and fit into a 9-inch pie dish. Trim and crimp edges.

Chill the Crust: Refrigerate for 20 minutes. Yes, again. It matters.

Blind Bake: Line with parchment, add weights, and bake for 20 minutes.

Finish Crust Baking: Remove weights, lower oven to 375°F, and bake another 15–20 minutes until lightly golden

Make the Crumble: Mix flour, brown sugar, oats, and salt. Add butter and work into a crumbly texture.

Assemble the Pie: Add the roasted filling into the crust and spread evenly.

Top with Crumble: Sprinkle it generously over the filling.

Final Bake: Bake for 18–22 minutes until the topping is golden.

Cool Completely: This part is hard, but cutting too early turns it into a mess.

Tips I Learned the Hard Way

Roasting Takes Time: Don’t rush it. This is where the flavor happens.
Stir Occasionally: Corners can overcook if ignored.
Chill the Dough (Seriously): Warm dough is not cooperative.
Don’t Skip Blind Baking: Soggy crust is a heartbreak.
Watch the Edges: Cover with foil if they brown too fast.
Let It Cool Fully: I didn’t once. It was delicious chaos.
Balance Sweetness: Taste the filling before baking if you can.
Crumble Texture Matters: You want crumbly, not paste.