Rose & Steve's Recipes

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=== Rhubarb Pie With Crumble Topping ===


  * Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
  * All-purpose flour, for dusting

**Filling:** 

  * 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
  * Handful of strawberries if you got 'em
  * 1 cup sugar
  * 2 tablespoons cornstarch
  * Pinch of salt

**Crumble Topping:**

  * 3/4 cup all-purpose flour
  * 1/3 cup packed light-brown sugar
  * 3 tablespoons granulated sugar
  * Pinch of salt
  * 4 tablespoons cold unsalted butter (cut into small pieces)

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 to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

==== Blackberry/ blueberry pie ====

**Ingredients:**

  * 4 cups fresh blackberries
  * 1/2 cup white sugar
  * 1/2 cup all-purpose flour
  * 1 recipe pastry for a 9 inch double crust pie
  * 2 tablespoons milk
  * 1/4 cup white sugar

**Preheat oven to 400 degrees.** with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt, let sit while you...  

**Make Crumble Topping:** In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

For Blackberry/ blueberry pie, brush the bottom of the crust with beaten egg to keep the crust from getting soggy.

Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, **about 1 1/2 hours**. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

This recipe also works well with a smaller amount of rhubarb, scaling down the rest of the ingredients, and putting it all into creme brulee dishes, with the crumble topping on it. Bake those for only 45 minutes.