Strawberry Rhubarb Crumble Pie

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Combine 1 cup of flour and salt in a bowl, mixing until well incorporated.

Cut 1/3 cup of butter into the flour mixture using a pastry cutter until you achieve a coarse crumb texture. Gradually add 1 tablespoon of water at a time, just enough to bring the mixture together.

Form the dough into a ball and then roll it out into a 12-inch circle on a surface dusted with flour. Be aware that the crust will be quite thin.

Fold the dough gently into four sections and place it in a 9-inch pie dish. Unfold the dough and position the crust in the center of the pie dish. Trim any excess dough to 1/2 inch and crimp or flute the edge of the crust.

Place the chilled crust aside while preparing the filling. In a separate bowl, mix 1 ¼ cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg until they are thoroughly combined. Add the rhubarb and strawberries to this mixture and pour it into the crust-lined pie dish.

Sprinkle a handful of pecans over the filling. In another bowl, combine 1 cup of flour and 2/3 cup of sugar. Cut 1/3 cup of butter into the mixture using a pastry cutter until you achieve a coarse crumb texture. Sprinkle this crumb topping evenly over the pie filling.

Cover the edge of the pie with strips of aluminum foil to prevent it from browning during baking. Place the pie in the preheated oven and bake until the crumb topping is golden brown and the filling bubbles around the edges, taking about 50 to 60 minutes. Remove the foil for the last 10 minutes of baking to brown the pie edge.