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Berry Rhubarb Pie

Berry Rhubarb Pie

Cost $9, save $15

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $9

INGREDIENTS

  • Filling

    • 🍇 1 cup fresh blackberries
    • 🍓 1 cup raspberries
    • 2 cups rhubarb, cut into ½ inch pieces
    • 🧂 ¾ cup white sugar
    • ¼ cup all-purpose flour

  • Crust

    • 2 cups all-purpose flour
    • 🧂 1 teaspoon salt
    • ⅔ cup shortening
    • 🧈 2 tablespoons butter
    • 💧 4 tablespoons ice water

  • Assembly and Topping

    • 🧈 1 tablespoon butter, melted
    • 🍋 1 teaspoon lemon juice
    • 1 ½ tablespoons half-and-half cream
    • 🧂 2 tablespoons white sugar

STEPS

1

Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.

2

Mix 2 cups flour with salt in a large bowl. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. Add water to this mixture and mix to form a paste. Add this back to the rest of the flour and stir until a dough ball forms. Rest for 20 minutes.

3

Preheat the oven to 400 degrees F (200 degrees C). Roll out bottom crust and place in a 9-inch pie pan.

4

Mix melted butter and lemon juice into the fruit filling and spoon into the pastry-lined pie pan. Roll out the top crust, place over filling, crimp edges, and cut steam vents in the top. Brush with half-and-half and sprinkle with sugar.

5

Bake for 10 minutes at 400 degrees F (200 degrees C), then reduce temperature to 350 degrees F (175 degrees C) and bake for an additional 40 to 50 minutes until the crust is golden.

NUTRIENTS

Per 1 serving

🔥

427

Calories

  • 4
    Protein
  • 54
    Carbs
  • 22
    Fats

💡 Chill crust dough to improve its texture and ease of rolling.Use fresh fruit for optimal flavor.Cover the edges of the pie crust with foil to prevent over-browning during baking.