BERRY RHUBARB PIE RECIPES

Name: Rhubarb Berry Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 3 cups diced fresh or frozen rhubarb, thawed and drained; 1 cup fresh raspberries or strawberries; 1/2 teaspoon lemon juice; 1/8 teaspoon almond extract; 1-1/3 cups sugar; 3 tablespoons quick-cooking tapioca; 1 tablespoon all-purpose flour; 1/8 teaspoon salt; 1/8 teaspoon ground nutmeg; Pastry for double-crust pie (9 inches); 1 tablespoon butter

RHUBARB BERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rhubarb Berry Pie Recipe: How to Make It - Taste of Home image

The ingredients in this pie are abundant in this area of the country. Our valley is famous for its fields of berries as well as for rhubarb. I'm always delighted to share this favorite recipe of ours with rhubarb and berry lovers!

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups diced fresh or frozen rhubarb, thawed and drained
1 cup fresh raspberries or strawberries
1/2 teaspoon lemon juice
1/8 teaspoon almond extract
1-1/3 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

In a large bowl, combine the rhubarb, berries, lemon juice and extract. Add the sugar, tapioca, flour, salt and nutmeg. Add to the fruit mixture; toss gently to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom crust. Add filling. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 418 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 68g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

RHUBARB & 3 BERRY PIE RECIPE - FOOD.COM

Rhubarb & 3 Berry Pie Recipe - Food.com image

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.

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 refrigerated pie crusts, Pillsbury
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup flour
1/2-1 teaspoon cinnamon
1 -2 tablespoon lemon juice
2 cups rhubarb, rinsed and sliced in 1/2 inch pieces
3 -4 cups strawberries, rinsed, de-capped, and sliced
1 cup raspberries, rinsed and drained
1 cup blueberries, rinsed and drained
2 tablespoons butter, diced small
1 egg, beaten slightly
1 -2 tablespoon water
coarse sugar

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, FatContent 14.9, SaturatedFatContent 5.6, CholesterolContent 30.9, SodiumContent 217.1, CarbohydrateContent 77.3, FiberContent 4.6, SugarContent 44.6, ProteinContent 4.7

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Total Time 55 minutes
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