Homemade Pie Crust for Mixed Berry Rhubarb Pie
Ingredients:
1 3/4 cups all-purpose flour, plus more for rolling the dough
1/4 teaspoon table salt
8 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1-3 tablespoons ice water
Directions:
In a medium bowl, whisk together the flour and salt.
Sprinkle in the butter, then work it in with your fingertips until the dough looks like cornmeal with pea-sized lumps of butter.
Add one tablespoon of cold water and stir with a fork just until the dough comes together. If the dough is still crumbly, add remaining water.
Gather the dough into a ball, wrap it in plastic wrap and chill for at least 45 minutes and up to 2 days.
Family-Sized Mixed-Berry Rhubarb Pie Filling
Ingredients:
3 1/2 cups rhubarb stalks, cut into 1/2 inch pieces (approximately 4 stalks)
2 cups mixed berries such as, blueberries, blackberries, raspberries and/or strawberries cut in half and cored
3/4 to 1 cup of sugar, depending on how sweet you like it
4 tablespoons of quick cooking (minute) tapioca
1/4 teaspoon salt
Directions:
Preheat oven to 400 degrees and place the rack in the middle of the oven.
In a large bowl, gently combine the rhubarb and berries with sugar, tapioca and salt. Let sit for ten minutes.
Divide the chilled dough in half. Roll and line the bottom of a pie pan with with the first half. Trim it to 1/2” from the edge. Transfer the filling into the crust and spread evenly.
Roll out the second half of the dough and place over the pie. Tuck the top crust edges over the bottom crust edges and use your finger or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
If you want a glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the crust.
Bake the pie in the middle rack of the oven with a baking sheet on a lower rack to catch the juices that might spill over.
Bake for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake an additional 40-50 minutes (50-60 minutes longer if doing a 10” pie). The pie is done when the crust is nicely browned and the filling, that you can see through the venting, is thick and bubbly.
This is especially good served hot with vanilla ice cream.
Individual Mixed-Berry Rhubarb Pie
Ingredients:
1 cup rhubarb stalks, cut into 1/2 inch pieces
1/2 cup mixed berries such as, blueberries, blackberries, raspberries and/or strawberries cut in half and cored
1/4 cup of sugar
1 tablespoon + 2 teaspoons of quick cooking (minute) tapioca
A pinch of salt
Directions:
Place the rack in the middle of the oven and preheat to 400 degrees.
In a bowl, gently combine the rhubarb and berries with sugar, tapioca and salt.
Divide the chilled dough in half. Roll and line the bottom of a pie pan with with the first half. Trim it to 1/2” from the edge. Transfer the filling into the crust and spread evenly.
Roll out the second half of the dough and place over the pie. Tuck the top crust edges over the bottom crust edges and use your finger or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
If you want a glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the crust.
Bake the pie with a baking sheet on a lower rack to catch the juices that might spill over.
Bake for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake an additional 30-40 minutes. The pie is done when the crust is nicely browned and the filling, that you can see through the venting, is thick and bubbly.
This is especially good served hot with vanilla ice cream.