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.
