I already had a filling I loved, I had a pie crust I loved, but I had not thought to give a pie a crumble topping. So here I have combined bits and pieces of two recipes to make my own recipe.
Now because you are making a crumble topping, you will have leftover pastry, this can be used to make a second pie on the same day, if you are having guests over, just double the filling and crumble amounts. Or wrap it in cling film and use the following day for a new pie with a new filling, something different.
You can also use store bought frozen ready rolled shortcrust pastry for the base, just partially thaw it first. I do use it sometimes when I feel like a quick dessert with minimal mess.
Whatever you feel like (you may even have your own favourite pie crust). Here is an idea, that tastes great, and you can mix and match bits, like I did, to make it your own.
Pastry: (enough for 2 pies)
2 2/3 cups plain flour
1 teaspoon salt
2/3 cup vegetable oil
1/2 cup milk
1 - 1 1/4 cups caster sugar (depends on sweetness of strawberries)
1/3 cup plain flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 cups halved strawberries
2 cups thinly sliced rhubarb
1 large green apple, peeled, cored, sliced
2 tablespoons unsalted butter, chopped into small pieces
1/2 cup (75g) plain flour
2 tablespoons caster sugar
50g unsalted butter, chilled, chopped
2 tablespoons almond meal
In a large bowl, mix the flour and salt together. Pour the milk and oil into a jug, but do not stir it. Add the oil mixture to the flour. Stir until mixed well, and shape into 2 flat balls (it will be crumbly, squish it together), one larger than the other, one being the base, the other the top. Wrap in cling film and refrigerate for 15 minutes.
Preheat oven to 180C. Grease a deep pie dish with cooking spray or butter.
Roll out half of the pastry on a lightly floured pastry mat. The pastry can be crumbly, if it is keep flipping it over, while rolling, as I find it the easiest way to get both sides smooth, if not crumbly but it is sticky, dust with a little more flour while rolling. If it splits or cracks around the edges pinch it together. Roll out until it is 3-5mm thick and will cover the base and sides of your pie dish. If you have cracks or holes, use a little pastry from the leftover pastry, to press onto the cracks. It doesn't matter if it isn't perfect looking, just make sure there are no holes in the base.
Place the pie base in the oven for 10 minutes. Cool slightly.
Meanwhile, make the filling: Place the sugar, flour, nutmeg and cinnamon in a large bowl. Mix together. Add the strawberries, apple and rhubarb, stir the fruit to coat with the flour mixture, again it doesn't need to be perfect.
To make the crumble topping: Place the flour, sugar and butter in a small food processor and blitz until it resembles fine breadcrumbs (If you don't have a food processor, place the flour, sugar and butter in a bowl and rub the butter into the flour using your fingertips). Stir in the almond mixture.
Pour all of the filling over the pastry in the pie dish. Scatter on dollops of the chopped butter, over the fruit filling.
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