Rhubarb Strawberry Rhubarb Crumble Pie

• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 pinch salt
• 1 egg, lightly beaten
• 2 cups chopped rhubarb
• 2 cups chopped strawberries
• 9 inches unbaked pie shells (bought or homemade)
• 2 tablespoons butter
• Crumble Topping
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup butter

1. Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.
2. In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425 for 10 minutes. Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.

sugar, allpurpose, salt, egg, rhubarb, strawberries, butter, crumble topping, allpurpose flour, brown sugar, butter

Taken from www.food.com/recipe/rhubarb-strawberry-rhubarb-crumble-pie-440963 (may not work)