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    Home / Recipes / Pies & Tarts

    Strawberry Rhubarb Crème Fraîche Crumble Pie

    Published Mar 15, 2013

    Jump to Recipe Print Recipe

    close up of rhubarb strawberry creme fraiche crumble pie

    I wish I could say that I made this pie especially for Pi Day (3/14, get it?), but the truth is that I only realized my lucky coincidence when Jay spotted a sign in Green Chili Kitchen advertising a slice of their green chili apple pie for $3.14 today.

    rhubarb and strawberries on a table

    The truth is, I've been dying to bake a pie lately. I mostly think about it during yoga class, (which probably isn't what the teacher means when she tells us to set an intention, but oh well). I try to shift my focus back to my practice and be present with my burning quadriceps, aware of the discomfort of being twisted into a pretzel, and focused on my inhalations and exhalations (usually more of a shallow panting).

    butter in a bowl

    This often goes something like this:
    I'm letting go of thinking about pie. Yes, in fact I'm cutting it out of my brain. Slicing it cleanly out of my head. Like cutting a wedge out of a warm, gooey pie. Inhale, exhale. A shaker lemon pie, infused with blood orange and vanilla bean. Or maybe a chocolate stout pecan pie. Or a strawberry rhubarb pie enriched with crème fraîche and flecked with vanilla bean seeds and meyer lemon zest... No, stop. Yoga. Breathing. Oh god I'm so hungry...

    bowl of rhubarb

    pie...

    ingredients being poured into crumble pie crust

    As though divined by Shiva, a pound of slender, ruby stalks of rhubarb showed up in my kitchen via Jay's mom's garden. (Thank you, Mary!!!) And the first local strawberries appeared at our co-op the next day.

    rhubarb topping on crumble pie

    I based the recipe on this Nectarine Crème Fraîche Pie that I made last year, which I adapted from Deb who adapted it from Martha. I increased the streusel and crème fraîche, traded strawberries and rhubarb for the nectarines, and added cardamom, brown sugar and oats to the topping to make it more crisp-like. A super-flaky par-baked crust gets spread with some of the crème fraîche and topped with a bit of streusel. The streusel base soaks up some of the juices from the fruit, which gets tossed in lemony vanilla sugar and loaded on top. More crème fraîche gets dolloped over the top, and the crumble gets sprinkled over.

    crumble pie in a pie dish

    This pie bakes for an hour and a half, until the crumble is golden and the fruit bubbles up, its magenta juices popping through the streusel. (Bubbling fruit means that the filling is boiling, and ensures that the fruit will be firm and set rather than watery, like making jam.) A shield of aluminum foil prevents the crust from burning.

    overhead shot of creme fraiche crumble pie

    The result is a meltingly tender center bursting with the sweet-tart flavor of strawberries and rhubarb, all coated in a nap of vanilla bean-flecked crème fraîche. The cardamom-kissed crumble and flaky crust make crisp foils for the tender filling. I usually like pie with a scoop of ice cream or whipped cream, but the crème fraîche in the filling makes this pie stand on its own.

    top down shot of pie

    Hopefully, now that I've appeased the pie gods, I'll be better able to focus. I'm gonna need to do a lot of yoga after eating all that pie.

    top down shot of crumble pie

    Happy pi day.

    crumble pie on a plate

    More Rhubarb Recipes:

    • Low-sugar strawberry-rhubarb jam with maple & chia
    • Perfect Rhubarb Coffee Cake with Streusel
    • Plum, Rhubarb and Raspberry Cardamom Crisp
    • Gluten-Free Strawberry Rhubarb Crumble
    • Rhubarb Crumb Bars
    • Rustic Rhubarb, Almond, and Honey Tart {Gluten-Free}

    More Pie Recipes:

    • Nectarine Crème Fraîche Pie
    • Berry Crumble Pie (with Sour Cream Ice Cream)
    • Apricot Cherry Fold-Over Pie
    • Gluten-Free Cherry Pie with Bourbon & Spice
    • Berry Crumble Pie, Sour Cream Ice Cream

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this strawberry rhubarb creme fraiche pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Strawberry Rhubarb Crème Fraîche Pie with Cardamom Crumble

    Print Recipe Pin Recipe
    Strawberry and rhubarb are a match made in heaven!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 1 hour 50 minutes
    Chilling time: 1 hour 10 minutes
    Total: 3 hours 15 minutes
    Servings: 10 to 12 servings (makes one 9" pie).

    Ingredients

    Flakiest, all-butter pie crust:

    • 3/4 cup all-purpose flour
    • 1/2 cup whole spelt (or whole wheat pastry)flour
    • 1/2 teaspoon fine sea salt
    • 4 ounces cold, unsalted butter, in 1/2" dice (8 tablespoons/1 stick)
    • 2 tablespoons buttermilk or crème fraîche (or more ice water)
    • 2 tablespoons ice water, more as needed

    Cardamom Streusel:

    • 3/4 cup all-purpose flour
    • 1/2 cup powdered sugar
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 4 ounces unsalted butter, cold, cut into chunks (1 stick)
    • 2 tablespoons brown sugar
    • 1/3 cup quick oats

    Strawberry Rhubarb Crème Fraîche Filling:

    • 1 pound rhubarb stalks, trimmed, sliced 1" thick (4 cups)
    • 1 scant pint strawberries, hulled (quartered if large, halved if medium, left whole if very small (1 1/2 cups cut)
    • 1/2 cup granulated sugar
    • seeds from 1/2 vanilla bean
    • zest of 1/4 of a (meyer)lemon
    • pinch salt
    • 1 cup crème fraîche, divided use

    Instructions

    Make the crust:

    • In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

    You can call it here, or you can do either or both of the steps below for extra flake:

      Option 1 - fraisage:

      • Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.

      Option 2 - roll, fold, roll:

      • On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
      • Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. Fold the overhang under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the dough all over with a fork.
      • Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
      • Position a rack in the lower third of the oven and preheat to 400º.
      • Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
      • Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 375ºCool the crust slightly.

      While the crust bakes, make the streusel:

      • In a medium bowl, combine the powdered sugar, baking powder, salt and flour. Add the butter cubes, and work with your fingers or a pastry blender until it begins to clump together. Set aside. (You'll use the brown sugar and oats later.)

      While the crust cools, make the filling:

      • In a large bowl, rub the vanilla bean seeds, lemon zest and salt into the sugar until combined. Toss in the rhubarb and strawberries to coat.

      Assemble the pie:

      • Spread 1/4 cup of thecrème fraîche in the bottom of the cooled pie crust. Sprinkle 1/2 cup of the streusel over thecrème fraîche. Mix the brown sugar and oats into the remaining streusel. Pour the strawberries and rhubarb into the pie and top with any extra juices. Dollop the remaining 3/4 cup crème fraîche over the fruit, then sprinkle evenly with the remaining streusel.

      Bake the pie:

      • Criss-cross two long pieces of foil on a baking sheet, set the assembled pie in the middle, then fold the foil up and over the crust, scrunching as necessary so that the foil just covers the crust and leaves the filling exposed. Bake the pie until the streusel is golden all over and the fruit is bubbling, about 90 minutes. Rotate the pie halfway through for even baking. Let cool at least 1 hour, then serve warm or at room temperature.
      • The pie is best the day it has been baked, but will keep for 24 hours at cool room temperature, or up to a few days in the fridge.

      Notes

      Adapted from this Nectarine Crème Fraîche Pie which was adapted from Deb who adapted it from Martha.
      I like this pie best shortly after being baked, but I've been known to swipe slices straight from the fridge on days 2 and 3. The crust can be par-baked in advance and stored for a few days in the fridge, and the streusel can be made a day ahead and stored at room temperature.
      You may wish to make a double batch of pie dough, especially if you do the fraisage and folding options described below for extra flake, and save half of it in the freezer for a future pie. For step-by-step photos for making super flaky, all-butter, semi-whole-grain pie dough, check out my pie dough tutorial.
      You can make your own crème fraîche by stirring 1 tablespoon buttermilk into 1 cup of heavy cream. Cover and let sit at room temperature for 24 hours until thickened. Stir, then refrigerate for up to a week or two. Though feel free to use sour cream in its place (and let me know how it works - I'm curious!).
      This pie likes a long bake, so be sure to protect the edges of the crust with foil (as shown in the tutorial) to prevent them from become overly-caramelized.
      Nutritional values are based on one of ten servings.

      Nutrition

      Calories: 408kcalCarbohydrates: 46gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 61mgSodium: 206mgPotassium: 289mgFiber: 3gSugar: 22gVitamin A: 760IUVitamin C: 31.8mgCalcium: 95mgIron: 1.6mg
      Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

      Strawberry Rhubarb Crème Fraîche Pie with Cardamom Crumble

      Adapted from this Nectarine Crème Fraîche Pie which was adapted from Deb who adapted it from Martha

      I like this pie best shortly after being baked, but I've been known to swipe slices straight from the fridge on days 2 and 3. The crust can be par-baked in advance and stored for a few days in the fridge, and the streusel can be made a day ahead and stored at room temperature.You may wish to make a double batch of pie dough, especially if you do the fraisage and folding options described below for extra flake, and save half of it in the freezer for a future pie. For step-by-step photos for making super flaky, all-butter, semi-whole-grain pie dough, check out my pie dough tutorial.

      You can make your own crème fraîche by stirring 1 tablespoon buttermilk into 1 cup of heavy cream. Cover and let sit at room temperature for 24 hours until thickened. Stir, then refrigerate for up to a week or two. Though feel free to use sour cream in its place (and let me know how it works - I'm curious!).

      This pie likes a long bake, so be sure to protect the edges of the crust with foil (as shown in the tutorial) to prevent them from become overly-caramelized.

      Makes one 9" pie, 10-12 servings

      Flakiest, all-butter pie crust:
      3/4 cup all-purpose flour
      1/2 cup whole spelt (or whole wheat pastry) flour
      1/2 teaspoon fine sea salt
      4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2" dice
      2 tablespoons buttermilk or crème fraîche (or more ice water)
      2 tablespoons ice water, more as needed

      Cardamom Streusel:
      3/4 cup all-purpose flour
      1/2 cup powdered sugar
      1 teaspoon ground cardamom
      1/2 teaspoon baking powder
      1/4 teaspoon salt
      4 ounces (1 stick) unsalted butter, cold, cut into chunks
      2 tablespoons brown sugar
      1/3 cup quick (baby) oats

      Strawberry Rhubarb Crème Fraîche Filling:
      1 pound rhubarb stalks, trimmed, sliced 1" thick (4 cups)
      1 scant pint strawberries, hulled (quartered if large, halved if medium, left whole if very small) (1 1/2 cups cut)
      1/2 cup granulated sugar
      seeds from 1/2 vanilla bean
      zest of 1/4 of a (meyer) lemon
      pinch salt
      1 cup crème fraîche, divided use

      Make the crust:
      In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

      You can call it here, or you can do either or both of the steps below for extra flake:

      Option 1 - fraisage:

      Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.

      Option 2 - roll, fold, roll:

      On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.

      Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. Fold the overhang under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the dough all over with a fork.

      Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.

      Position a rack in the lower third of the oven and preheat to 400º.

      Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.

      Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 375ºF. Cool the crust slightly.

      While the crust bakes, make the streusel:

      In a medium bowl, combine the powdered sugar, baking powder, salt and flour. Add the butter cubes, and work with your fingers or a pastry blender until it begins to clump together. Set aside. (You'll use the brown sugar and oats later.)

      While the crust cools, make the filling:
      In a large bowl, rub the vanilla bean seeds, lemon zest and salt into the sugar until combined. Toss in the rhubarb and strawberries to coat.

      Assemble the pie:
      Spread 1/4 cup of thecrème fraîche in the bottom of the cooled pie crust. Sprinkle 1/2 cup of the streusel over thecrème fraîche. Mix the brown sugar and oats into the remaining streusel. Pour the strawberries and rhubarb into the pie and top with any extra juices. Dollop the remaining 3/4 cup crème fraîche over the fruit, then sprinkle evenly with the remaining streusel.

      Bake the pie:
      Criss-cross two long pieces of foil on a baking sheet, set the assembled pie in the middle, then fold the foil up and over the crust, scrunching as necessary so that the foil just covers the crust and leaves the filling exposed. Bake the pie until the streusel is golden all over and the fruit is bubbling, about 90 minutes. Rotate the pie halfway through for even baking. Let cool at least 1 hour, then serve warm or at room temperature.

      The pie is best the day it has been baked, but will keep for 24 hours at cool room temperature, or up to a few days in the fridge.

      slice of strawberry rhubarb cremefraiche crumble pie

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      Reader Interactions

      Comments

      1. Erin says

        March 15, 2013 at 12:44 pm

        Oh my sweet Lord, this looks amazing. Your secret yoga thoughts cracked me up. I tend to fantasize about food and cooking when doing mundane tasks at work, so I can relate! We are celebrating a couple of family birthdays this weekend; this pie would be a nice switch from traditional birthday cake. I may give it a shot!

        Reply
        • Alanna says

          March 15, 2013 at 6:57 pm

          Hee hee, I'm glad to know I'm not the only one! Please let me know if you give it a go. Happy baking.

          Reply
      2. Katrina says

        March 15, 2013 at 1:31 pm

        Yum! Sure love your blog (recently discovered) and fantastic photos. I actually posted the Meyer Lemon Buttermilk Pie of yours on my blog yesterday. It was great (though my photos are not nearly as good as yours). ;) http://www.bakingandboys.com/2013/03/meyer-lemon-buttermilk-pie-for-pi-day.html

        Reply
        • Alanna says

          March 15, 2013 at 6:58 pm

          Aw, thanks for the kind words! I'm so glad you liked the pie. I think your pics are fabulous. :)

          Reply
      3. ValHalla says

        March 15, 2013 at 4:05 pm

        gorgeous. Creme fraiche and cardamom sealed the deal. I just spotted tiny rhubarb leaves on my plant this morning, so maybe I'll get to make this with my own rhubarb and berries!

        Reply
        • Alanna says

          March 15, 2013 at 7:00 pm

          Lucky you! Please let me know if you give it a go. :)

          Reply
      4. carey says

        March 15, 2013 at 4:24 pm

        Oh my god, you have rhubarb. I'm crying. (The two things I get most excited about seeing for the first time at the farmers' market are snap peas and rhubarb. Come on, spring!)

        This pie sounds incredible. I usually wind up making rapsberry-rhubarb pies because Johnny is mildly allergic to strawberries (so sad, I love rhubarb + strawberries). I can imagine how awesome it is with the addition of crème fraîche!

        Also, I got the bitters yesterday!!! Thank you so much! They smell so amazing — it's like the perfect citrus for bitters. Fresh and clean and kind of spicy. I can't wait to use them in cocktails! :D

        Reply
        • Alanna says

          March 15, 2013 at 7:07 pm

          I know - I felt like a real brat posting this when I thought of my freezing East Coast brethren. We're having an unusually early spring this year; which makes up for the last few years. I'm still expecting a huge storm to sweep in and knock all the blossoms off the stone fruit trees, as that has been the pattern in recent years. We could really use some rain, though!

          Raspberries would be incredible here, and so would any other kind of berry. (One of my favorite ever pies was made with rhubarb and tayberries, which I only found once around here!) I actually intended this to be a straight-ahead rhubarb pie, but didn't have enough rhubarb, so you could also just leave berries out of the equation altogether. Strawberry allergy sounds like a real drag.

          I'm so glad the bitters made it to you! Can't wait to hear what brilliant things you do with them! Cheers. :)

          Reply
      5. Sheila says

        March 16, 2013 at 7:12 pm

        How do you already have strawberries and rhubarb! So jealous here. Looks lovely...creamy and sweet. I am really enjoying your photography, Alanna. :)

        Reply
        • Alanna says

          March 17, 2013 at 2:24 am

          Thanks, Sheila!

          We seem to be having an unusually early spring here in California. I'm still crossing my fingers for a good drenching, (though that might put an end to all the lovely spring produce cropping up). Hang in there. :)

          Reply
      6. jenny says

        March 18, 2013 at 3:59 am

        Hi Alanna,
        I made this today, but without rhubarb, since I couldn't get my hands on any up here in Seattle. Instead, I used strawberries along with blackberries and raspberries. It was great! The creme fraiche tucked around the berries was a revelation. Thanks!

        Reply
        • Alanna says

          March 19, 2013 at 1:34 am

          That sounds like an exquisite variation! So glad you liked it, and thanks for the comment. :)

          Reply
      7. Peggy G. says

        March 18, 2013 at 11:00 pm

        This is definitely the perfect way to welcome Spring!

        Reply
        • Alanna says

          March 19, 2013 at 1:36 am

          Thanks, Peggy!

          Reply
      8. Paula says

        March 19, 2013 at 10:31 am

        Thoughts are forever going to my recipes to make list. Anything with streusel is a plus for me, I love it, and with cardamom it sounds even better. Gorgeous pie! Perfect to start a new season.

        Reply
        • Alanna says

          March 19, 2013 at 5:27 pm

          Thanks for the kind words, Paula. I'm a streusel/cardamom fiend, too. :)

          Reply
      9. blueberrykitchen says

        March 19, 2013 at 4:17 pm

        Oh yum, your pie looks and sounds so delicious!

        Reply
        • Alanna says

          March 19, 2013 at 5:27 pm

          Thanks! :)

          Reply
      10. Kathy Shea Mormino, The Chicken Chick says

        March 20, 2013 at 7:57 pm

        Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

        http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-26-two-giveaways.html

        I hope you can make it!

        Cheers,

        Kathy Shea Mormino

        The Chicken Chick

        Reply
        • Alanna says

          March 20, 2013 at 10:37 pm

          Thanks, Kathy - I'll check it out. :)

          Reply
      11. laurasmess.me says

        April 14, 2013 at 5:50 am

        Your recipes are so gorgeous. Just had to comment on this one... it's my favourite kind of pie. Ever. Love the spelt and the additional spice in the streusel. So. Yum. Thanks!

        Reply
        • Alanna says

          April 14, 2013 at 5:44 pm

          Aw, thanks! I'm smiling from ear to ear.

          Reply
      12. medit8rgrrl says

        July 19, 2014 at 4:46 am

        Best pie hands down. I pity the fool that does not like rhubarb.

        Reply
        • Alanna says

          July 19, 2014 at 4:05 pm

          Ha! Thanks. :)

          Reply

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      I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

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