Yield: 1 - 9 inch pie
Berry Rhubarb Crumb Pie
Ingredients
- 1 Single Layer of Pie Crust
- 6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)
- 1 cup of diced rhubarb
- zest of 1 lemon
- 1 cup sugar
- 1/4 cup instant tapioca
- heavy cream or milk for brushing on the crust
For the topping:
- 1 cup flour
- 1/3 cup brown sugar
- 3 1/2 tablespoons butter, melted
Instructions
- Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
- Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.
- In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.
- Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)
- Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g