Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Form into a disk, wrap in plastic, and chill for at least 2 hours.
Whisk together flour, sugar, and brown sugar. Cut in butter using a pastry blender until crumbly. Set aside.
Mix together rhubarb, strawberries, sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Fold the pie crust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan to form the bottom crust, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute or crimp it.
Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Put on a rimmed baking sheet in case it bubbles over. Bake in a preheated 375-degree oven for 50-55 minutes or until golden brown and bubbling. If needed, cover with a loose piece of aluminum foil to keep from over-browning.
Cool completely before slicing.
Notes
The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Rhubarb is in season, typically from April through June; however, it freezes very well. Some grocery stores sell frozen rhubarb.
Pro-tip! It is important to let the pie crust dough chill for a couple of hours. It relaxes the gluten, makes it easier to roll, and limits shrinkage during baking.
You can mix the piecrust up to 3 days in advance, but let it sit out for about 30 minutes prior to rolling it.
Nutrition
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