Rhubarb-Strawberry Herb Crumble Pie
This strawberry and rhubarb crumble with fresh rosemary and citrus thyme is a twist on the traditional rhubarb pie and is topped with a sweet and crunchy brown sugar topping.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Pie weights or dried beans are placed on top of a double layer of aluminium foil to line the crust.
Brown sugar and flour are combined in a bowl.
As you mix the flour and butter with your fingers, add the cold butter cubes, leaving some medium-sized chunks of butter behind.
The crumble mixture should be frozen.
For about 8 minutes, bake the pie crust in the preheated oven, until the edge is lightly browned.
Take the foil and weights out of the oven with care, then set them aside.
keep the oven on