Rhubarb Crumble Pie (from Martha Stewart's Pies and Tarts)
Bottom Crust
1 1/4 cup flour
1 stick cold butter, cut into small pieces
1 tsp sugar
1 tsp salt
approximately 1/8 cup ice water
Filling
1 3/4 lbs rhubarb, ends trimmed and cut crosswise (about 6 cups)
1 cup sugar
pinch of salt
2 T cornstarch
Crumble Topping
3/4 cup flour
1/3 cup packed light brown sugar
3 T granulated sugar
pinch salt
6 T cold unsalted butter, cut into small pieces
To make the bottom crust dough, follow the instructions for my apple pie dough. You can also make it in a stand mixer, but don't overknead. I made it in my stand mixer this time. Stop mixing just when the dough comes together. Chill for about 45 minutes wrapped in plastic wrap. You are making a half recipe of dough because you are not making a top crust.
On a floured surface, roll out the dough and fit into a 9 inch pie plate, leaving a one inch overhang. Fold overhang and press gently to seal. Crimp edges as desired and chill for about 30 minutes.
Preheat the oven to 375 and in a large bowl, toss rhubarb, sugar, cornstarch and a pinch of salt. Pour into the pie shell.
Mix the crumble topping with your fingers until combined and large clumps form. Sprinkle on top of pie and bake the pie until the topping is browned and the crust is lightly browned, about an hour and a half. You can cover with foil if it browns too fast. Allow pie to cool before serving.
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