Ingredients
250 g all-purpose flour
0.5 g salt
75 g chilled butter
30 ml cold water (or more as needed)
250 g white sugar
75 g all-purpose flour
2.5 g ground cinnamon
1.25 g ground nutmeg
300 g rhubarb, sliced 1.25 cm thick
300 g sliced fresh strawberries
75 g chopped pecans
125 g all-purpose flour
150 g white sugar
75 g chilled butter
Directions
Step 1
Preheat the oven to 200°C (400°F). In a bowl, whisk together 250 g of flour and salt.
Step 2
Use a pastry cutter to cut 75 g of butter into the flour mixture until it resembles coarse crumbs. Add water, 15 ml at a time, until the mixture holds together. Shape the dough into a ball and roll it out into a 30 cm circle on a floured work surface. The crust will be thin. Gently fold the dough into quarters, then place it in a 23 cm pie dish. Unfold the dough and center it in the pie dish. Trim the crust to 1.25 cm of overhang, and crimp or flute the edge of the crust. Refrigerate the crust while making the filling.
Step 3
In a bowl, mix together 250 g of sugar, 75 g of flour, cinnamon, and nutmeg until thoroughly combined. Add rhubarb and strawberries, then pour the mixture into the crust-lined pie dish. Sprinkle with pecans. In another bowl, mix 125 g of flour with 150 g of sugar, then cut in 75 g of butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
Step 4
Bake in the preheated oven for 50-60 minutes, until the crumb topping is golden brown and the filling bubbles around the edges. Remove the foil for the last 10 minutes of baking to brown the pie edge.