Sweet strawberries are in their prime right now and this delicious pie topped with crunchy oat-crumble makes perfect use of them on cold winter nights. Thanks to Williams Sonoma for this week’s sweet temptation!
For the pie dough:
1 1/4 cups plain flour
1 tbs sugar
1/4 tsp salt
110 g cold unsalted butter, cut into 1 cm cubes
3 tbs very cold water
For the topping:
1/3 cup (60 g) plain flour
1/3 cup (30 g) rolled oats
1/3 cup (75 g) firmly packed light brown sugar
1/2 tsp ground ginger
1/4 tsp salt
1 tsp. grated orange zest
1/2 cup (125 g) unsalted butter, melted and cooled
1 cup (250 g) sugar
1/3 cup (45 g) cornflour
1 tsp salt
750 g strawberries, stemmed and thickly sliced
750 g rhubarb, trimmed and cut into 2 cm pieces
1 tsp grated orange zest
2 tsp fresh orange juice
Vanilla ice cream for serving
Make the dough first. Fit a stand mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse breadcrumbs, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a 30 cm round.
Fit the dough round into a 23 cm pie dish. Trim the overhang to 2cm, fold the edge under itself and decoratively flute or crimp. Pierce the bottom of the crust all over with a fork and freeze for 30 minutes.
While the dough is freezing, make the topping: In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.
Preheat an oven to 190°C.
In a large bowl, whisk together the sugar, cornflour and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid.
Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.
Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes, covering the top and edges with aluminium foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving.
Serve with vanilla ice cream. Serves 8 to 10.