Strawberry Rhubarb Raspberry Pie

A.k.a. anything-pink-in-the-grocer pie! It's the first time I made a pie from scratch, and the overall task was more manageable than I had imagined.  Of course, you better have 2 hours on your hands! We were celebrating Pi day (3.14.15) as we visited a friend in his new house. I didn't have my trusty camera with me because it was also an impulsive decision...

Pie dough:
2 cups flour
1 stick butter, cold and chopped up into pieces
Pinch of salt
5-10 Tbsp water

Crumble (for top)
1/2 cup flour
1/2 cup oats
1 stick butter, cold and in small pieces
1/2 cup brown sugar
1 Tbsp ground cinnamon
pinch of salt

Filling:
6 cups of fruit of choice
1/2 cup sugar
Optional: 1 Tbsp cornstarch dissolved in a bit of water

Steps:

1. With your hands, rub the flour into the chunks of butter until the whole mixture looks like bread crumbs - small gritty crumbles without discernable chunks of butter. 
2. Add 4 Tbsp water and mix into the dough until moist. Keep adding 1 Tbsp water at a time until the dough is softer than it is flaky. 
3. Roll into a ball.
4. Using a rolling pin (or a cup in my case), flatten out the ball. The dough should hold together without edges flaking off. 
5. Transfer onto a pie pan and refrigerate until filling is ready

Crumble:

1. Similar to the pie dough, work the flour/oats mixture into the butter
2. Add brown sugar and cinnamon 

 This is our friend grating some real cinnamon sticks with his zester! 

Filling:

1. Preheat oven to 350F.
2. Fruit has a lot of liquid. We cooked it down on med-high for 5 min with sugar and strained out the excess liquid (1 cup!). 
3. Add fruit compote to the pie. Pile more fruit at the top if desired
4. Add the crumble to the top
5. Bake for 50 minutes

It was so good!! The filling was not overly sweet thanks to the tangy rhubarb and raspberries. The pie crust was flaky and delicious! Who knew it was just 3 ingredients. Everyone gave it a thumbs up, and now I'm imagining blackberry lemon pie, pecan pie without the "inner goo", and more. Now how to make this all Paleo...hmmm...   :)