Old Fashioned Berry Rhubarb Pie

There’s nothing quite like the delightful combination of sweet and tart in a pie. Our Old Fashioned Berry Rhubarb Pie brings together the juiciness of berries with the tanginess of rhubarb to create a dessert that’s both nostalgic and refreshing. Whether you’re enjoying a warm day in the summer or reminiscing about sunny times, this pie is a perfect choice. Its vibrant colors and flavors are sure to impress anyone who takes a bite.

Why You’ll Love This Recipe

This pie is a celebration of contrasting flavors and textures. You’ll love how the sweetness of the berries harmonizes with the tartness of rhubarb. The homemade shortcrust pastry is buttery and flaky, adding a rustic charm to the pie. Plus, you can customize it with your favorite berries, making it versatile for any season.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Rolling pin
• Pie tin
• Baking sheet
• Pastry brush

Ingredients

• 1 cup all-purpose flour
• 3/8 cup butter
• 2 pinches salt
• 2 cups fresh chopped rhubarb
• 4 cups berries of your choice, chopped to similar sizes
• 1 1/2 cups brown sugar
• 4 tablespoons preferred baking starch (cornstarch, tapioca starch, etc.)
• 2 teaspoons mixed lemon juice and zest
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon vanilla extract
• 1 egg

Step-by-Step Instructions

1. Place the flour in a large bowl and add the butter, cut into small chunks. Add a pinch of salt and rub the butter into the flour with your fingertips until it resembles breadcrumbs.
2. Add just enough cold water to form a firm dough. Pull the dough together gently by hand on a floured surface before wrapping and chilling for at least half an hour.
3. Roll out the bottom pie crust and use it to line a greased tin once the pastry has rested sufficiently. Save the other half of the pastry for the pie lid.
4. Mix together the rhubarb, berries, sugar, starch, lemon and flavorings, including your extra pinch of salt. Combine it all thoroughly in a large bowl before pouring it into the prepared crust.
5. Roll out your pie lid, ensuring that it covers the top generously. Place it on top of the pie and trim, crimp, and seal the edges.
6. Brush the top of the pie with beaten egg to ensure a golden glaze. Make a small hole in the top crust to allow steam to escape.
7. Bake in a hot oven, around 425 degrees F, for 15 minutes. Reduce the heat to around 375 degrees F and leave it until the pastry is golden brown, around 45 minutes.
8. Allow the pie to cool and serve with cream or ice cream for a real summer feel.

Tips for Success

• Ensure your butter is cold when making the pastry for the best flaky texture.
• To prevent a soggy bottom, make sure the filling isn’t too wet. Drain excess liquid from the berries if necessary.

Additional Tips or Variations

Feel free to experiment with different berries. Blueberries, blackberries, or even a mix can add unique flavors and colors to the pie. For a glossy finish, consider using arrowroot starch instead of cornstarch.

Nutritional Highlights (Per Serving)

This pie is a delightful indulgence, rich in natural fruit sugars and fibers from the berries and rhubarb.

Frequently Asked Questions (FAQ)

Can I use frozen berries? Yes, just make sure to thaw and drain them to avoid excess moisture in the filling.

Is there a substitute for rhubarb? If you can’t find rhubarb, tart apples can be a good substitute.

Conclusion

Our Old Fashioned Berry Rhubarb Pie is a must-try for anyone who loves a good homemade dessert. The combination of flavors and textures is simply irresistible. We invite you to give this recipe a try and share your experience with us. Enjoy the taste of summer in every bite!