Strawberry and Rhubarb Crumble Mini Pies with Royal Sharbati Atta
Magnify the happiness by crafting perfect, little Strawberry and Rhubarb Crumble Mini Pies with Royal® Sharbati Atta!
For the pie crust
- 2½ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon fine salt
- 2 sticks cold unsalted butter, cut into pieces
- ¼ cup ice water
For the pie
- All-purpose flour, for dusting
- 4 cups rhubarb, ends trimmed, cut crosswise into ¾-inch pieces
- 1 cup sliced strawberries
- 1 cup sugar
- ¼ cup cornstarch
- Pinch of salt
For the crumble
- ¾ cup all-purpose flour
- 1/3 cup packed dark brown sugar
- 3 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons cold unsalted butter (cut into small pieces)
- To make the crusts: In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
- To make the crumble: in a bowl, mix flour, dark brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
- To make and assemble the pie: Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough into 4-6 6” rounds Use the parchment to lift and wrap dough around rolling pin; carefully unroll over your 5” pie plates. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Crimp edges if desired. Refrigerate at least 30 minutes.
- Preheat oven to 400° F. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shells; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet. Place pie in oven; reduce heat to 375° F. Bake until topping is browned and crust is lightly browned, about 1½ hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.