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Berry Rhubarb Pie

Berry Rhubarb Pie

Susan Gills

Susan Gills

This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
  2. To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
  5. Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
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Reviews

naples34102
115

naples34102

6/11/2008

My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season.

HANAHM
56

HANAHM

11/9/2003

Excellent! I took the other reviewers' suggestions and added more filling (including strawberries), and it came out fantastic. Maybe slightly too runny - next time I will spoon the fruit into the pie instead of pouring the fruit and juices.

Marne
47

Marne

5/29/2005

I used blueberries, raspberries, strawberries, and rhubarb. All-in-all it turned out very yummy. I used about 8 cups of fruit, so I doubled the flour and used about 1 1/4 c. sugar. I usually don't make berry pies and have learned my lesson to let it sit overnight before cutting it. I couldn't help myself, cut into it warm and it was VERY runny - but the next morning it was all set up, so I think I had about the right measures of flour and sugar.. Just didn't have the patience to wait to eat it!!! The crust is perfect. I will use that recipe again for other pies. It's just the right mix of crunchy and flaky.

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