Wild Blackberry Rhubarb Pie Recipes

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WILD BLACKBERRY PIE



Wild Blackberry Pie image

When my mom was a little girl, all of the mothers in the neighborhood would take turns making this pie for all of the kids. A whole pie would disappear in about five minutes- from first cut to last bite!

Provided by Emily

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
3 tablespoons boiling water
¾ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 cups fresh blackberries, rinsed and drained
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
  • Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
  • Fit and seal upper crust.
  • Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 46.4 g, Cholesterol 38.1 mg, Fat 15 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 9.2 g, Sodium 346.3 mg, Sugar 22.2 g

BERRY RHUBARB PIE



Berry Rhubarb Pie image

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

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

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

BLUEBERRY RHUBARB PIE



Blueberry Rhubarb Pie image

Make and share this Blueberry Rhubarb Pie recipe from Food.com.

Provided by JackieOhNo

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
3 cups diced rhubarb
3 cups blueberries
pastry dough, for double-crust 9-inch pie

Steps:

  • Preheat oven to 400°.
  • Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
  • Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
  • Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

WILD BLACKBERRY & RHUBARB PIE



WILD BLACKBERRY & RHUBARB PIE image

Categories     Berry     Fruit     Dessert     Bake     Wheat/Gluten-Free     Summer

Yield 10 slices

Number Of Ingredients 16

Never Fail Pie Crust
2 cups all-purpose GF flour
1/2 Tbsp sugar (or honey)
1/2 tsp salt
1/2 tsp baking powder
3/4 cup cold butter or shortening, divided
1 egg
1/2 Tbsp vinegar
1/4 cup luke warm water
Wild Blackberry & Rhubarb Filling
3 cups fresh blackberries
2 cups fresh rhubarb, diced
3/4 cup cane sugar (or honey)
1/4 cup all-purpose GF flour
Optional: 1 tsp ground ginger or 1 tsp ground cinnamon
2 Tbsp almond milk

Steps:

  • To make the pie crust: combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup (9-10 Tbsp) butter or shortening into dry ingredients until mixture is crumbly. Pour in egg mixture and carefully mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Using a rolling pin, roll out dough until about 1/4" thick. Gently lay pie crust into a 9" pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping - lattice, whole, shapes, etc. Bake according to pie directions. *TIP: To bake an empty pie crust for a cold or pudding filling, bake at 350F for about 10-15 minutes.* To make filling: combine berries, rhubarb, sugar and flour into a large bowl until well blended. Pour into uncooked pie crust. Add remaining 2-3 Tbsp of butter or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with almond milk. Bake at 350F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil. Let pie cool about 10-20 minutes before cutting and serving. *Tip: place a large cookie sheet under pie plate while baking to catch any overflow of berry juice - it will burn quickly and your whole kitchen will smell terrible (not to mention the smoke detector. I only tell you this out of lots of experience.* *Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place pie crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350F for about 10-15 minutes, watching carefully to prevent burning.

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