Best Rhubarb Berry Pie Recipe, ever
Seriously, if you have extra rhubarb that you don’t know what to do with… MAKE THIS PIE!!! It is a true 10 out of 10.
I made it the other day and it was AWESOME.
I don’t know if it was the rhubarb, all the berries I used, the fact that I used tapioca in the filling, that I added a little vinegar to the crust, or that I made this pie in an old-fashioned tin, but YOU NEED TO MAKE THIS PIE.
I’m not kidding, it’s like all the good things about summer… stuffed into a delicious berry-filled pie.
Check out these pictures…
Ingredients for Crust
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Ingredients for Filling
1 cup fresh rhubarb, sliced
1 cup fresh strawberries, halved
1 cup blackberries
1 cup blueberries
1 cup white sugar
1/3 cup all-purpose flour
2 tablespoons tapioca granules
1 tablespoon lemon juice
Directions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream or whip cream. Seriously, this pie is the best thing ever. We all loved it!
Have a wonderful day everyone, Happy baking!
~Mavis
Becky S Williams says
I learned to add vinegar to piecrusts from a dearly loved family friend years ago. It really does make the best pie crust ever.
Bea says
Yummy. I just made a berry crisp (rhubarb, raspberry, strawberry) this week. Made an extra one to freeze and one to give to a friend. Sharing the bounty. People love anything homemade and I get great pleasure in seeing their eyes light up for a treat.
Cherri Fagen says
This looks good! I have not thought about mixed berries with the rhubarb. I just made two rhubarb/strawberry crisps: one for myself and one for a dear friend and her husband. Her husband especially likes that combination, so I always do two when I am baking. He is always happy!
Denise B says
This pie was so good! Thank you for the recipe.
Mavis Butterfield says
You bet. I’m glad you liked it.
Yvonne Rogers says
Can you use frozen berries?
Mavis Butterfield says
Yes! 🙂
D says
Hello,
Will using 1/2 cup sugar for this recipe still work? I really want to try this recipe
Marsha says
Your pie looks amazing. In your comments you suggested that frozen fruit can be used. Do you first thaw and drain and continue on. Or do you just throw the frozen fruit with the remaining ingredients. If using frozen fruit do you adjust flour and tapioca. I am really looking forward to this pie as all the ingredients are already in my freezer looking for a great recipe to be used in
Mavis Butterfield says
You should throw the frozen fruit with the remaining ingredients. Do not that the fruit first. You do not need to adjust the flour and tapioca either. 🙂
Deb Wallendal says
Just made this today and my husband and I loved it! Great way to use up left over fresh berries.
Lois Fiskness says
I frequently add blueberries to my rhubarb pie and call it “bluebarb”.
They are a nice addition.