Rhubarb Crumble Pie
Pastry
This recipe makes enough for two crusts. You only need one for crumble pie. Wrap and freeze half until needed.
- 3 large egg yolks
- 1/4 cup heavy cream
- 2 3/4 cup all-purpose flour
- 2 sticks unsalted butter, cut into small pieces and chilled
- 1/3 cup granulated sugar
- Pinch sea salt
Whisk together egg yolks and heavy cream in a small bowl. Combine flour, butter, sugar and salt in the bowl of food processor and pulse just until mixture forms a coarse sandy meal. Add eggs/cream and pulse just to combine. Be careful not to overwork as pastry will become tough. Divide pastry into 2 parts. Flatten into discs and wrap in plastic. Let chill at least 1 hour before using.
Crumble Topping
- 1/3 cup brown sugar, firmly packed
- 1/3 cup granulated sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1/2 cup (one stick) unsalted butter, melted
Whisk together all dry ingredients in a medium mixing bowl. Pour in melted butter and work to form a nice crumbly mixture. Let chill at least 1 hour before using.
Rhubarb Filling
- 5 cups rhubarb (about 2 pounds) washed, trimmed and chopped into about 1/2 inch chunks
- 1 1/4 cup sugar
- 1/3 cup flour
- Zest and juice of 1 lemon
Combine all ingredients in a mixing bowl and set aside. Preheat oven to 425. Dust clean work surface with flour and roll the pastry, working from center out, until large enough to line a 9 inch pie plate. The pastry should be about 1/4 inch thick. Line pie plate and place in freezer to chill about 10 minutes. Transfer filling into pastry and sprinkle with crumble topping. Bake until topping is golden brown, about 15 minutes. Reduce heat to 350 and continue baking until fruit juices bubble up and over the crumble topping. You may want to line your oven with foil to prevent a mess. Let crumble cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.