Dairyland Veg: Brent's Birthday Pie (Rhubarb Berry Pie)

In honor of my wonderful husband's 30th birthday, I made him a pie. Not just any pie, but the first pie I've ever made from scratch all by myself. I was pretty pleased with the results. My crust could use some work, but I can't be too disappointed since it was the first I've ever made. Really, it just needs refinement. I didn't fold the edge of the crust under far enough because I was afraid. This resulted in the pie having a bizarre upper edge due to my deep dish pan. The failures were purely aesthetic though. It tasted great and held it's shape when sliced. Most importantly, it got the hubby seal of approval.

Rhubarb Berry Pie
Adapted from: Better Homes and Gardens Cook Book
Yield: 1 pie

Ingredients:
1 recipe for single crust pie pastry (see below)
1 recipe crumb topping
6 cups fruit ( I used about 3 cups chopped rhubarb and 3 cups blackberries + strawberry halves)
1/3 cup sugar
1/3 cup flour

Directions:
1. Preheat oven to 375 degrees F.
2. Prepare and roll out pie pastry. Line a 9 inch pie plate with the pastry. Trim and crimp the edge as desired. Prepare crumb topping and set aside.
3. In a bowl, mix fruit with sugar. Let sit for 10 minutes. Add 1/3 cup sifted flour and stir.
4. Transfer the rhubarb mixture to the pastry-lined pie plate. Sprinkle crumb topping over pie, avoiding the crust.
5. To prevent over-browning, cover the edges of the pie with foil. Bake for 25 minutes, remove foil, and bake for another 20-30 minutes, or until the crust is golden brown and the filling is bubbly. This pie is best after it has cooled for several hours. (It is especially good the day after, if you can wait that long!)

Single Crust Pie Pastry- Food processor method
Ingredients:
1 1/4 cup flour
1/4 tsp salt
1/2 tsp sugar
1/3 cup butter, diced and chilled
4-5 tbsp ice-cold water

Directions:
1. Add flour, salt, and sugar to food processor. Pulse to combine. Add butter. Before processing, dredge the butter cubes with flour to coat. This helps them stay separate. In the end, you want bits of visible butter in your dough. Pulse with the butter, about 10 seconds, until the mixture is crumbly.
2. With food processor running (should not exceed 30 seconds), add ice water through the shoot in a slow steady stream just until dough forms. Do not add too much water.
3. Dump out contents onto a sheet of plastic wrap. With minimal touching of the pastry and using the sides of the wrap to shape, form dough into a flat disk. Let dough rest in the fridge for about 1 hour. Roll out on a floured surface to desired thickness, transfer to pan, and prepare edge.

Crumb Topping
Ingredients:
1/2 cup flour
1/2 cup packed brown sugar
3 tbsp butter

Directions:
1. Stir together flour and sugar.
2. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.