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Berry Rhubarb Pie
Berry Rhubarb Pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious rhubarb pie with raspberry and blackberry filling in a flaky homemade crust.
Ingredients:
  • 1 cup fresh blackberries
  • 1 cup raspberries
  • 2 cups rhubarb, cut into 1/2 inch pieces
  • 0.75 cup white sugar
  • 0.25 cup all-purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 0.66666668653488 cup shortening
  • 2 tablespoons butter
  • 4 tablespoons ice water
  • 1 tablespoon butter, melted
  • 1 teaspoon lemon juice
  • 1.5 tablespoons half-and-half cream
  • 2 tablespoons white sugar
Instructions:
  • Prepare the filling by tossing blackberries, raspberries, and rhubarb in a bowl. In another bowl, combine 3/4 cup sugar with 1/4 cup flour, sprinkle over the fruit, and gently stir. Cover and chill in the refrigerator for 2 hours to overnight.
  • For the crust: Combine 2 cups of flour and salt in a large bowl. Incorporate shortening and 2 tablespoons of butter until it resembles coarse cornmeal. Set aside 1/3 of the mixture. In another bowl, mix water with the smaller portion to form a paste. Combine paste with the remaining flour mixture until dough forms. Rest dough for at least 20 minutes before rolling. Divide dough in half, roll out bottom crust, and transfer to a 9-inch pie pan.
  • Preheat the oven to a toasty 400°F (200°C).
  • Combine melted butter and zesty lemon juice into the delicious fruit filling. Transfer the mixture into the pastry-lined pie pan. Cover with the rolled-out top crust, crimp the edges, and create steam vents on top. Gently brush with half and half, then sprinkle with a touch of sugar for a perfect finishing touch.
  • Start by baking in a preheated oven for 10 minutes, then lower the temperature to 350°F (175°C) and continue baking until the crust is golden brown, approximately 40 to 50 minutes more.

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