This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

427.3 calories; protein 4.4g 9% DV; carbohydrates 53.8g 17% DV; fat 22.3g 34% DV; cholesterol 12.5mg 4% DV; sodium 324.8mg 13% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2008
My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season. Read More
(132)

Most helpful critical review

Rating: 3 stars
08/29/2002
The pie was good however it was too tart for the kids and takes 2 days to make since you have to soak the berries overnight. Read More
(3)
122 Ratings
  • 5 star values: 106
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/11/2008
My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season. Read More
(132)
Rating: 5 stars
11/09/2003
Excellent! I took the other reviewers' suggestions and added more filling (including strawberries) and it came out fantastic. Maybe slightly too runny - next time I will spoon the fruit into the pie instead of pouring the fruit and juices. Read More
(57)
Rating: 5 stars
05/29/2005
I used blueberries, raspberries, strawberries, and rhubarb. All-in-all it turned out very yummy. I used about 8 cups of fruit, so I doubled the flour and used about 1 1/4 c. sugar. I usually don't make berry pies and have learned my lesson to let it sit overnight before cutting it. I couldn't help myself, cut into it warm and it was VERY runny - but the next morning it was all set up, so I think I had about the right measures of flour and sugar.. Just didn't have the patience to wait to eat it!!! The crust is perfect. I will use that recipe again for other pies. It's just the right mix of crunchy and flaky. Read More
(52)
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Rating: 5 stars
01/25/2003
Very tasty! I found the filling to be a bit skimpy I double it. Great crust! Read More
(22)
Rating: 5 stars
04/14/2004
I made this for Easter and it was FANTASTIC! I used frozen fruit--I forgot to buy raspberries so I just used equal amounts of rhubarb and blackberries. It was tart and sweet: a perfect combination. I didn't want to hassle with making pie crust so I just used a Pillsbury crust and it was still wonderful. Don't let the two day prep time deter you; it takes so little time each day that it isn't worth worrying about. Also other than the raspberries I followed the recipe exactly and I didn't have problems with it not filling a 9-inch pie plate or being too runny. Try it and enjoy! Read More
(21)
Rating: 5 stars
11/09/2003
This was really good. I used a fresh rhubarb and a frozen berry mix with blueberries raspberries blackberries and strawberries. It was a big hit on Mother's Day. Read More
(19)
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Rating: 5 stars
04/15/2011
This was THE most incredible pie I have ever had. To make it even easier I used the Pie Crust III recipe (also allrecipes - and AMAZING): I also believe the Pie Crust III recipe prevented the "runny" issues another reviewer had since it's a substantial chewy crust that can hold those yummy juices. For the crust I followed the tips from reviewers (added 2 tsp sugar 1 tsp salt and made 1.5 x the dough). I'll second the pie reviewer who said you don't need to let it sit overnight (maybe 2 hours) but I DID add the lemon juice/butter and was VERY glad - it added the perfect tang just make sure you use fresh lemon juice (not bottled). Seriously. This is a slice of heaven. I didn't even care for ice cream with it because I didn't want ANYTHING detracting from the perfect tang of the berries and the flaky perfect texture of the sweet crust. MAKE THIS PIE!!! Read More
(16)
Rating: 4 stars
10/01/2004
Great flavor. Follwed the recipe exactly (except for using a Pillsbury crust) and it tasted great. However as some of the other reviews said it was a bit too runny. I imagine it all depends on how fresh and "JUICY" your fruit is. I also added more fruit because it seemed a little scant for that size pie. With a few adjustments this could be great. Read More
(15)
Rating: 5 stars
06/22/2005
This pie was awesome. I had a bunch of fruit that I wanted to use and a garden full of rhubarb so I ended up using around 6 or 7 cups of strawberries, cherries, raspberries, rhubarb, and apples to make this pie. I made a lattice crust for the top of the pie and ended up baking it for a little over an hour before I took it out of the oven, even though the crust really wasn't really browned. The color was awesome, as was the taste. Read More
(14)
Rating: 3 stars
08/29/2002
The pie was good however it was too tart for the kids and takes 2 days to make since you have to soak the berries overnight. Read More
(3)