Deep-Dish Rhubarb Pie with Crumb Topping

Ingredients

• Oatmeal

  Cereals, Quaker, dry rolled oats

  2 tbsp or 10g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Brown sugar

  ½ cup packed or 110g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ¹³⁄₁₆ cup or 64g

• Rhubarb

  Raw

  3 cup, diced or 366g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Water

  Plain, clean water

  2 tbsp or 30g

• Strawberries

  Raw

  2 pint as purchased, yields or 714g

• Butter

  Unsalted

  7 ½ tbsp or 107g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Vanilla extract

  ¾ tsp or 3g

• Vegetable shortening

  Household, composite

  3 ½ tbsp or 45g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Butter

  Unsalted

  6 tbsp or 85g

• Wheat flour

  White, all-purpose, unenriched

  1 ⅝ cup or 200g

• Cornstarch

  ¼ cup or 32g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

Directions

1. Chill butter, cut into 1/2-inch pieces, and nearly freeze water. Slice rhubarb 1/2 inch thick on a sharp diagonal. Hull and halve strawberries. Grate nutmeg.
2. For crust: Blend oats, sugar, brown sugar, and cinnamon in a medium bowl. Add butter and shortening, rubbing between fingertips until mixture resembles coarse meal. Mix in vanilla. Gradually add water by tablespoons to bind dough. Form into a ball; flatten into a disk. Wrap in plastic and refrigerate at least 30 minutes.
3. Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Trim to 12-inch round and transfer to a 9 1/2-inch deep-dish glass pie dish. Trim overhang to 1/2 inch and crimp edges. Refrigerate 20 minutes.
4. Preheat oven to 350°F. Line crust with parchment or foil, fill with pie weights, and bake until set, about 15 minutes. Remove weights, brush crust with glaze, sprinkle with 2 tablespoons oats, and bake until light brown, about 20 minutes. Cool completely.
5. Increase oven temperature to 375°F. For topping: Combine oats, flour, sugar, and cinnamon in a food processor. Add butter and cut in until crumbly. Stir in remaining oats.
6. For filling: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg. Let stand 30 minutes, then bring to boil over medium heat, stirring constantly. Simmer until juices thicken, about 3 minutes.
7. Pour filling into prepared crust. Cover with topping and bake 20 minutes. If using pastry leaves, arrange around edge and brush with glaze. Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack.