At the 2000 National Pie Championship held by the American Pie Council, this pie took first place in the Fruit and Berry Category.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
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
- 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 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 325 mg |
| Sugars | 24 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Beautiful
Easy to make & very delicious!
Followed the recipe as close as possible, and it was absolutely bloody delicious . What stood out for me was the inclusion of blackberries & raspberries, rather than the usual strawberry combo. Pastry came out extremely well also in an 8″ metal pie pan! Totally two thumbs up Sue!!
Delicious! I did have to add more fruit to fill up a pie. And I poured off a lot of juice that had collected overnight. . . so added a bit more sugar & flour to make up for that.
Made this several times! Super easy and delicious
Perfect. I read the reviews so I used 2 cups of rhubarb with about 4 more cups of a mix of blueberries, black raspberries and strawberries. Added about 1and 3/4 cups of sugar mixed with 1/2 cup of flour. Topped with cold butter. I also used a pillsbury crust(s). After turning the temperature down to 350 I baked an additional 50 minutes. We waited till the next day to eat-even though we wanted it immediately ??. Still a bit runny but absolutely delicious. I’ll be making this one again
Will make this again and again. Husband and I both loved it. Wasn’t runny at all, and we cut into it 2.5 hours later after taking out of oven. Served with maple nut ice cream. Great recipe! (I do have to admit that I used strawberries instead of blackberries but followed recipe to a T.)
Don’t know if I should rate this recipe because I made a number of changes! I didn’t use a pie pan – I fill a 9×13 inch pan. I used rhubarb, strawberries, a few raspberries, blueberries and blackberrries (I was cleaning out the freezer). I think it’s healthier to make a topping out of oatmeal so I did that instead of crust. Anyway – we both loved it! I look at recipes as a starting point!
My MIL’s favorite is rhubarb pie, but we have a hard time finding rhubarb where she lives in Georgia. I harvest it from my garden, freeze & bring when we visit for her birthday.
I used 2 cups rhubarb, and 2 cups of mixed fresh berries (blueberries, raspberries, and strawberries). Same proportions of flour and sugar gave excellent consistency of filling. I did not refrigerate the filling overnight. Just let it sit for about an hour before adding it to the crust. Not runny! Very tasty! I use a different crust recipe, so I can’t comment on the crust.
I really enjoyed this pie. It set up nicely and tasted very good.
Really good. You don’t need to let the filling sit overnight, just for a few hours. I would suggest finding your own crust recipe though.
very good
I made this pie exactly as the recipe calls for. It was excellent – many compliments. I also love this crust and have used it for other pies as well. thumbs up!
I love adding rhubarb to my fruit pies (particularly raspberries)…this was the perfect recipe and it was delicious!
I have made this at least 10 times since my raspberries started ripening this spring. It is a total hit with family and friends. Fresh berries and fresh rhubarb. I thought the filling was skimpy the first time but it expands quite a lot while it bakes so I was glad I used my pyrex pie plate partly full vs. a foil pie plate with half the filling on the bottom of the oven. It’s runny a bit when warm but firms up perfectly once it is cool. I’d give it 6 stars if I could! 😉
I used a frozen pie crust but brushed it with egg and sprinkled with coarse sugar before baking. It was amazing!
Easy as can be to make this one and berries are everywhere right now. I used lime juice instead of lemon and it was great. Will make this one again 🙂
Really Good, although I didn’t put in rhubarb or raspberries and it was strictly a berry pie, although crust was very crumbly, only downside!
Very good filling. The flavor is wonderful. I didn’t have raspberries so I just substituted it with other berries. Using flour as thickening didn’t work the first time. The second time I made the pie again, I used ½ cup of cornstarch and it turned out perfect. I didn’t use the crust from the recipe.
I made this pie for a recent dinner party & it was a HIT!!! The rhubarb makes it tangy- make sure you like rhubarb before you make it. I LOVED it!!!