Berry Rhubarb crumble pie

Preheat oven to 400 degrees- then 350 for the rest.

BUY a pastry shell, this is messy enough without worrying about a pie crust.

Ingredients
* 2 egg
* 2 cup white sugar
* 1 teaspoon vanilla
* 1 1/2 teaspoon grated orange or lemon zest
* 2 cup diced rhubarb, if using frozen, chop while frozen,
then thaw and drain well
* 2 cup blueberries or blackberries or raspberries
if frozen, thaw and drain well
* 3 tablespoons flour or corn starch

Top "Crust" - here is the crumble part
* 3/4 cup flour
* 1/2 cup brown sugar (depending on the tartness you like, dark brown is sweeter)
* 1/3 cup softened unsalted butter

Directions
In a large bowl, mix egg, sugar, vanilla, orange zest, gently add rhubarb, the other berry (blueberries or blackberries or raspberries) you have sprinkle 2 tablespoons flour (or corn starch) on top and carefully coat them. (This is especially important if you have thawed your rhubarb or fruit-they are really goopey)

Pour mixture into a prepared, unbaked pie shell (8-inch). Set aside.

In a small bowl, cut 3/4 cup flour, brown sugar, and softened butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.

Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.