RHUBARB & 3 BERRY PIE
This delicious, sweet-tart pie was the result of not having enough strawberries to make a Strawberry-Rhubarb Pie. I added blueberries and raspberries to fill up my deep dish 9 inch pie pan.
Provided by vachefgrammy
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees (to lower to 375 degrees after pie bakes for 15 minutes.
- Remove crusts from refrigerator and let them come to room temperature.
- Line pie pan with crust as directed for a 2 crust pie on the Pillsbury box.
- In a large bowl or pot, add rinsed and well drained blueberries, raspberries, sliced strawberries, and rhubarb. (6-7 cups total.).
- In a medium bowl whisk together the sugar, cornstarch, flour, and cinnamon.
- Pour sugar mixture onto berry mixture. Add lemon juice. Fold together gently but thoroughly and set aside to blend for 15 minutes. Stir again and pour into deep dish glass pie pan.
- Dot top of filling with small butter cubes. Top with second crust that has been brushed with egg and water mixture and sprinkled with coarse sugar.Make sure to cut air holes to allow steam to escape.
- Place on a pizza or cookie pan to catch drips. Place in oven on middle rack. Bake at 425 degrees for 15 minutes; then lower temperature to 375 degrees for 45-50 minutes more. Top with aluminum foil if crust browns too fast.
- Remove from oven and let cool for at least an hour before serving. Serve with ice-cream or whipped cream or a glass of ice-cold milk.
Nutrition Facts : Calories 452.7, Fat 14.9, SaturatedFat 5.6, Cholesterol 30.9, Sodium 217.1, Carbohydrate 77.3, Fiber 4.6, Sugar 44.6, Protein 4.7
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samira amadu
[email protected]I'm not sure what I did wrong, but my pie turned out really dry. I think I might have overcooked it.
malachi jacobs
[email protected]This pie is the perfect way to use up leftover rhubarb. It's easy to make and absolutely delicious.
Maria Espinoza
[email protected]I love the unique flavor of rhubarb in this pie. It's the perfect balance of tart and sweet.
Hamidul Islam
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's absolutely delicious.
John Onyango
[email protected]I've never made a pie before, but this recipe was easy to follow and my pie turned out great. I'm definitely going to make it again.
Jac Bourne
[email protected]This pie is perfect for a summer gathering. It's light and refreshing, and the flavors are amazing.
Saurav Niroula
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this pie. The berries and the crumble topping were delicious.
Alexia Blackburn
[email protected]This pie was a bit of a disappointment. The filling was runny and the crust was soggy.
Dev Bahadur
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was so good that I ate two pieces in one sitting!
Amoah Oduro
[email protected]This pie is a bit too sweet for my taste, but it was still good.
Jacintha Sinclair
[email protected]The filling for this pie was amazing, but the crust was a bit too crumbly for my taste.
Bright Mojela
[email protected]I love the combination of rhubarb and berries in this pie. It's the perfect balance of tart and sweet.
Akbarzaman khan
[email protected]This pie is easy to make and absolutely delicious. I used frozen berries and it turned out great.
Lamp of Guidance
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The filling is tart and sweet, and the crust is perfectly golden brown.
Babatunde Sunday
[email protected]This pie was a hit with my family! The combination of rhubarb and berries was perfect, and the crust was flaky and delicious.