Rhubarb Crumble Pie

I made this Rhubarb Crumble Pie Sunday morning (I made the dough the day before), and it has been a treat this whole week.  There are a couple steps - pie dough, crumble topping, and filling, but truly it is a simple pie.  Not the most eye-appealing pie in my opinion, but still delicious - sweet, tart, gooey with a bit of bite from the crumble.

Ingredients for Rhubarb Crumble Pie from Martha Stewart's Pies and Tarts, makes one 9-inch pie:

-All Purpose flour, for dusting
-1/2 recipe Pate Brisee, click here for recipe.
-1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
-1 cup granulated sugar
-2 tablespoons corn starch
-Pinch of salt
-Crumble topping (see recipe below)

Ingredients for Crumble Topping:

-3/4 cup all-purpose flour
-1/3 cup packed light brown sugar
-3 tablespoons granulated sugar
-Pinch of salt
-6 tablespoons cold unsalted butter, cut into small pieces

To begin, make the pate brisee dough.  Click here for the recipe, you will only need half of the recipe.  Form into a disk, about 1 inch thick, and wrap in plastic wrap and refrigerate until firm, about 1 hour.  Dough can be kept in the refrigerator for up to 3 days, although you may need to let it thaw out a bit for about 30 minutes if it is in there for that long.

Next make the crumble.  Combine the all the ingredients into a medium bowl and then use your fingers to cut through the butter and combine all the ingredients until it forms small pebbles.  Refrigerate until ready to use, up to 3 days.

Once dough is chilled, place on a lightly floured surface and roll out, rotating the dough 20 degrees every roll, to create a perfect circle.  Roll out to a 14-inch circle.  Gently drape dough into the 9-inch pie plate and fit into the bottom and the sides of the plate.  Trim the edges so 1 inch is hanging over the sides of the plate.  Fold the extra inch under and press to seal.  Create a crimp with a fork or your fingers.  Place the pie plate in the freezer for about 30 minutes or until the dough is firm and chilled.

Preheat the oven to 400 degrees F.

Meanwhile, make the filling.  Chop the rhubarb, and then combine with the sugar, cornstarch, and salt.  Toss until coated.

Take out chilled pie dough and fill with rhubarb mixture.  Sprinkle with reserved crumble.

Place on a baking sheet (in case the pie bubbles over), and place in center rack in oven.  Reduce the heat to 375 degrees F.  Bake for about 1 hour 30 minutes, or until crumble is well browned, and crust is golden brown.  If crust is browning too quickly, cover crust with foil.  I checked mine around 45 minutes, and then needed to cover.

Remove from oven and let cool completely before serving.  Eat a slice by itself or with some vanilla ice cream.  Enjoy!

If need other rhubarb treat ideas, just in time for our extra-long weekend, try this Rhubarb Tart with Orange Glaze, or this Rhubarb Crisp, or Strawberry-Rhubarb Crumb Bars.  Strawberries are at the Greenmarket people - get them while they're hot!