Mulberry Rhubarb Pie Recipes

MULBERRY RHUBARB PIE

Steps:

• Combine mulberries and rhubarb in a bowl.
• I another bowl combine sugar, flour, and salt.
• Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
• Turn mulberry mixture into pie pan.
• Add remaining sugar mixture on top.
• Dot with butter.
• Adjust top crust; cut steam vents; flute adges.
• Bake in hot oven, with pan underneth to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.

MULBERRY RHUBARB PIE

Steps:

• Mix together mulberries, rhubarb, sugar, and flour. Pour into unbaked 9 inch pie shell.
• Dot filling with butter or margarine, and add top crust.
• Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.

BERRY-APPLE-RHUBARB PIE

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.

BERRY RHUBARB PIE

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.

MULBERRY RHUBARB PIE

Steps:

• Mix together mulberries, rhubarb, sugar, and flour.
• Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.
• Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.

MULBERRY PIE

Steps:

• Combine mulberries and rhubarb in a medium bowl.
• Combine sugar and flour in a separate bowl.
• Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
• Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
• Dot with butter.
• Place top crust, cut steam vents, and flute edges.
• Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.

RHUBARB PIE

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.