Pie Crust (makes 3 single crusts - excess can be frozen for later use)

• 2¼ cups flour
• ¼ cup sugar
• ½ tsp salt
• 8 oz cold butter, cut up
• ¼ cup cold water

Crumb Topping

• 2 cups flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 8 oz cold butter, cut up

Filling (for one pie)

• 4½ cups plums, sliced
  
• 1½ cups sliced strawberries
• ½ cup sugar
• 2-3 tbsp cornstarch (depending on how juicy the fruit is)

Make the Crust

1. Process flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together
2. Form into a log and chill for at least 2 hours. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months
3. Take 1/3 of dough recipe and lay it on a floured surface. Press dough into a disc and then roll it out until it is big enough to fit the pie pan

Make Crumb Topping

1. Process all ingredients until coarse crumbs form. Do not over process
2. Measure about 2 cups of this topping on top of a 9-10" pie. Extra can be refrigerated or kept in the freezer for future use

Make Pie Filling & Bake

1. Preheat oven to 375º or 325º (convection oven)
2. In a large bowl, mix plums, strawberries, sugar and cornstarch. Mix gently
3. Pour into bottom pie shell and try to flatten out the plums with a spatula
4. Sprinkle on about 2 cups of crumb topping
5. Place on parchment-lined cookie sheet and bake for 1 hour. Topping will be golden-brown and juices bubbling when done