RHUBARB MIXED BERRY PIE
This Rhubarb Mixed Berry Pie is sweet, tart, and easy to make. We're using fresh garden rhubarb and frozen mixed berries in this treat.
Provided by SimplyRootedFarmhouse
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees and get your pie crusts ready! Chop the rhubarb stalks to just under 1" in length and throw into a large measuring bowl. Mix in your favorite berry combination and gently toss. Next, add flour and sugar and mix thoroughly. Pour the mixture into the bottom pie crust, then add the top crust. Be sure to cover the edges of the pie with aluminum foil before baking. Bake for 55-65 minutes until rhubarb is tender, and pie is bubbling! This pie tastes best served hot.
RHUBARB BERRY PIE
Rhubarb berry pie! A perfect blend of tart rhubarb and the sweet blackberries.
Provided by Elise Bauer
Categories Dessert Blackberry Pie Rhubarb
Yield 8
Number Of Ingredients 9
Steps:
- Roll out one pie dough and line the bottom of a pie pan: Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you prepare the fruit.
- Preheat oven to 375°F
- Roll out second ball of pie dough: If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust .
BERRY-APPLE-RHUBARB PIE
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.
EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
AMAZING BLUEBERRY RHUBARB PIE
This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.
Provided by Katy Smith
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
- Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
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
BERRY RHUBARB PIE
This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.
Provided by Susan Gills
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g
3 BERRY PIE
I had wild black raspberries which aren't as sweet and didn't add any more sugar. This tasted a lot like the black berry cobblers my grandmother used to make.
Provided by Cheesehead
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and cornstarch. Add berries and gently toss.
- Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
- Bake at 375ºfor 25 minutes. Remove foil from edges and bake 20-30 minutes more.
Nutrition Facts : Calories 334.2, Fat 15.9, SaturatedFat 3.9, Sodium 244.9, Carbohydrate 45.6, Fiber 3.8, Sugar 17.5, Protein 3.6
RHUBARB BERRY CHEESECAKE PIE
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
RHU-BERRY PIE
I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. -Karen Dougherty, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.
Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 104mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
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