Wild Blackberry Rhubarb Pie Recipes

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WILD BLACKBERRY PIE

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



Wild Blackberry Pie image

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

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

SASKATOON (SERVICEBERRY) RHUBARB PIE

This is an amazingly delicious pie that gets its rich red color and juiciness from the rhubarb and delicious Saskatoon berry flavor and depth from the saskatoon berries. This pie has a flavor that is just to die for. Not bland at all. You will NOT go wrong with this pie. Everyone begs for more when I bring this pie out. Enjoy!!

Provided by StacyJan

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7



Saskatoon (Serviceberry) Rhubarb Pie image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
  • In a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. Heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. Drain off the juice into a measuring cup and add enough water to make 2 cups. Dissolve the cornstarch in the liquid.
  • In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. Add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into the two pie crusts. Top with the remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
  • Bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 65.2 g, Fat 21.8 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 339 mg, Sugar 30.2 g

2 (15 ounce) packages refrigerated pie crusts
2 cups chopped rhubarb
½ cup white sugar
¼ cup cornstarch
2 tablespoons lemon juice
1 cup white sugar
4 cups fresh serviceberries

STRAWBERRY, BLACKBERRY, RHUBARB PIE

Provided by Rodney Henry, Food Network Star Season 9 Finalist

Categories     dessert

Time 1h15m

Yield five 8-inch deep pies

Number Of Ingredients 15



Strawberry, Blackberry, Rhubarb Pie image

Steps:

  • For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use.
  • For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out.
  • For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine.
  • To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.

1 ounce fresh mint
3/4 cup sugar
1 quart heavy cream
2 pounds all-purpose flour
2 tablespoons salt
1 teaspoon ground pepper
1 teaspoon sugar
1 pound shortening
2 pounds whole blackberries
2 pounds strawberries, sliced
2 pounds rhubarb, sliced into 1/4- to 1/2-inch pieces
1 lemon, zest and juice
1 lemon, zest and juice
4 cups sugar
3 tablespoons tapioca starch

FRESH RHUBARB PIE

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5



Fresh Rhubarb Pie image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

AMAZING BLUEBERRY RHUBARB PIE

This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

Provided by Katy Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 7



Amazing Blueberry Rhubarb Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

RHUBARB PIE

Categories     Side     Bake     Rhubarb     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 10



Rhubarb Pie image

Steps:

  • Preheat the oven to 375°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
  • To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the rhubarb in a large bowl and sprinkle it with the sugar mixture, making sure the rhubarb is thoroughly coated. Place the rhubarb in the pie shell, distributing it evenly. Dot the filling with the butter.
  • To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  • Rhubarb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5)
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
Filling
1 1/2 cups sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca (see page 46)
Pinch of salt
6 cups trimmed 1/2-inch-thick rhubarb slices (approximately 8 large rhubarb stalks)
1 tablespoon unsalted butter

BLUEBERRY RHUBARB PIE

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 11



Blueberry Rhubarb Pie image

Steps:

  • Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
  • In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
  • Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
  • Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
  • Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams

Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 1/2 cups/312 grams rhubarb, trimmed and cut into 1/2- to 1-inch lengths
1 1/2 cups/226 grams blueberries or blackberries
3/4 cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
1/3 teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
1/2 tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water

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