National Strawberry Rhubarb Pie Day


Kris' Strawberry Rhubarb Pie


Today is National Strawberry Rhubarb Pie Day!  Let’s celebrate with a delicious homemade strawberry rhubarb pie made with Kelapo by Kris who writes the Nom Nom Nom Blog.

This was my first time trying a strawberry rhubarb pie and wow, it was amazing!  Especially with the crumbly topping (my favorite kind of pie topping).  This topping wasn’t your typical brown sugar crumble topping, it incorporated the left over dough you will have from this recipe.  That is a major plus in my book!  I will definitely be making this one again before strawberries are out of season!


Pie Crust

2 1/2 cups flour
1 tbsp. sugar
1/4 teas. salt
1 cup Kelapo Coconut Oil
1/4 — 1/2 cup cold water

Crumb Topping

Half of pie crust dough

1/4 cup sugar

1/3 cup oatmeal


In a large food proces­sor, com­bine the flour, sugar and salt. Pulse a few times to blend.

Add the coconut oil and pulse mix­ture until it becomes a course meal.

Slowly add in water, 2 tbsp at a time, until a dough comes together.

Divide dough in half, wrap each half in plas­tic wrap and refrig­er­ate for at least 1 hour before using. Dough can be frozen up to 1 month.

Put half of the dough back into food processor and add 1/4 cup sugar and 1/3 cup oatmeal to create a crumble topping.

Alter­na­tively, com­bine flour, sugar and salt in a bowl. Using a pas­try cut­ter or fork, blend in coconut oil until mix­ture becomes a a course meal. Add water 2 tbsp at a time and rapidly mix together until a dough comes together.

Yields: 1 bottom crust and crumble topping


Pie Filling:

1 cup sugar
3 tbsp. corn starch
1 vanilla bean, scraped or 1/2 teas. vanilla extract
1 lb. rhubarb, washed and cut into 1/2– 3/4 inch chunks
1 lb. straw­ber­ries, washed and cut into quarters


Pre­heat oven to 375.

In a large bowl, com­bine sugar, corn­starch and vanilla bean scrap­ings. If using extract, reserve. Mix well until there are no clumps. Add rhubarb and straw­ber­ries and mix to coat. Let fruit mix­ture mac­er­ate for 10–15 min­utes. If using extract, add at this time.

While fruit is mac­er­at­ing, roll out crust to fit a 9 inch pie tin. Fit in bot­tom crust and pour in fruit fill­ing, scrap­ing any resid­ual sugar mix­ture into the crust. Top mixture with crumble topping.  Pinch crust edges together and remove any excess crust.

Bake for 30 min­utes with a pie shield or some tin foil over­ing the edges of the crust. Remove pie shield and bake for an addi­tional 18–22 min­utes. The fill­ing should be bub­bling if you can see it and the crust should be golden. You may need to place a cookie sheet or some tin foil below the tin to catch poten­tial drips. Remove pie from oven and let cool com­pletely before serv­ing, at least 4 hours. If you cut it at this time, it may still be a lit­tle juicy, but with a cou­ple of addi­tional hours the fill­ing will be com­pletely set.



Thanks to Kris from the Nom Nom Nom Blog!


If your in the mood to make pies, keep going and try our apple pie with crumble topping!


– JR

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