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Berry Rhubarb Pie

SUBMITTED BY: Susan Gills      PHOTO BY: Erin

"This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship."
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup fresh blackberries
  • 1 cup raspberries
  • 2 cups rhubarb, cut into 1/2 inch pieces
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 2 tablespoons butter
  • 4 tablespoons ice water
  • 1 tablespoon butter, melted
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons half-and-half cream
  • 2 tablespoons white sugar

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.

Baking pie is a rather straightforward technique, but a few  tips  can only help to make your pies come out looking and tasting perfect!

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2003 by LORISUSAN
Very tasty! I found the filling to be a bit skimpy, I double it. Great crust!

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by HANAHM
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.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2005 by Marne
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.

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 429

  • Total Fat: 22.3g
  • Cholesterol: 13mg
  • Sodium: 338mg
  • Total Carbs: 54.3g
  •     Dietary Fiber: 3.5g
  • Protein: 4.3g

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