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Rhubarb Berry Pie Recipe

Irresistible Rhubarb Berry Pie Recipe for Sweet Summer Bliss

This Rhubarb Berry Pie recipe combines tart rhubarb and sweet berries, creating a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 0.5 cups Shortening (Crisco) Butter can be used for a richer flavor.
  • 0.25 cups Cold Water Keep it cold for a tender texture.
  • 1 tablespoon White Distilled Vinegar Enhances crust tenderness.
  • 0.5 teaspoon Salt Balances sweetness.
Filling Ingredients
  • 2 cups Fresh Rhubarb, chopped Frozen can work but may alter consistency.
  • 1 cup Fresh Strawberries, sliced Can substitute with raspberries or cherries.
  • 1 cup Blackberries Swap with more strawberries or blueberries if preferred.
  • 1 cup Blueberries Mixed berries can be used as an alternative.
  • 1 cup White Sugar Reduce amount or substitute with coconut sugar.
  • 0.5 cup Additional All-Purpose Flour Thickens filling.
  • 2 tablespoons Tapioca Granules Cornstarch can be substituted.
  • 1 tablespoon Lemon Juice Brightens flavors.

Equipment

  • Mixing Bowl
  • Pie plate
  • Rolling Pin
  • Oven
  • Wire rack
  • plastic wrap

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine all-purpose flour, shortening, salt, vinegar, and cold water to create your pie crust dough.
  3. Divide the dough into two equal portions, shape them into balls, and refrigerate for at least 1 hour.
  4. Roll out one dough ball into a 12-inch circle and transfer it to a 9-inch pie plate.
  5. In a large mixing bowl, combine rhubarb and mixed berries with sugar, additional flour, tapioca granules, and lemon juice. Stir well.
  6. Pour the filling into the pie crust and roll out the second dough ball, placing it over the filling. Seal the edges and cut slits in the top crust.
  7. Bake for 50 minutes until the juices are bubbling and the crust is golden brown.
  8. Let the pie cool on a wire rack for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

This pie is best served with a scoop of vanilla ice cream and can be stored in the fridge for up to 3 days or frozen for 3 months.

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