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Berry Rhubarb Pie

Berry Rhubarb Pie Recipe

Description

To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.

Ingredients

  • 1 cup fresh blackberries
  • 1 cup raspberries
  • 2 cups rhubarb, cut into 1/2 inch pieces
  • ¾ cup white sugar
  • ¼ cup all-purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup shortening
  • 2 tablespoons butter
  • 4 tablespoons ice water
  • 1 tablespoon butter, melted
  • 1 teaspoon lemon juice
  • 1 ½ tablespoons half-and-half cream
  • 2 tablespoons white sugar

Instructions

  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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Nutritional Information

Berry Rhubarb Pie

Servings Per Recipe: 8
Calories: 427.3
% Daily Value *
protein: 9 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 14 %
sugars:
fat: 34 %
saturated fat: 36 %
cholesterol: 4 %
vitamin a iu: 5 %
niacin equivalents: 25 %
vitamin b6: 2 %
vitamin c: 17 %
folate: 19 %
calcium: 5 %
iron: 11 %
magnesium: 7 %
potassium: 5 %
sodium: 13 %
thiamin: 29 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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