Strawberry-Rhubarb Cream Pie

1 1/2 cups sugar
1/4 cup flour
1/4 tsp. ground nutmeg
3 eggs, slightly beaten
2 cups fresh strawberries, sliced
2 cups fresh rhubarb, sliced
1 9-inch unbaked pie shell
1/2 cup flour
1/4 cup sugar
1/3 cup butter

Mix together first 4 ingredients and set aside.
Prepare fruit (measure fruit all the way to the top of a 4 cup measuring cup) and set aside.
In a small bowl mix remaining flour, sugar and butter. Using a pastry blender, cut in butter. Set aside.

Make crust or buy a pre-bought crust, For grandma's crust, mix 3 cups flour and 3/4 tsp. salt together. Cut in with a pastry blender 1 cup Crisco. Add 1/2 cup warm water and mix
only until pieces come together. Roll out and place in a deep dish pyrex pie pan.

Add fruit to egg mixture and mix well. Pour into pie crust and top with crumb topping.
Cut 3 pieces of foil and carefully cover edge of crust.
Bake at 375 for 30 minutes. Remove foil and bake another 35-40 minutes.
Cool about 20-30 minutes before serving.
TOTALLY YUMMY!!!!