Blackberry Rhubarb Pie
Wednesday, May 15, 2013 at 8:30AM
Lisa in Baking, Dessert, Home, Pie, Recipes

I love just love rhubarb and found some beautiful stalks at the grocery so I decided to pair it with some blackberries to make a pie for Mother's Day. Rhubarb is pretty tart so I added a good bit of sugar to offset it in the pie filling. I think that the rhubarb and blackberries made a great combination and it was a big hit with everyone at Mother's Day dinner.

Ingredients List
- 3 cups rhubarb, cut into 1/2" cubes
- 3 cups blackberries
- 1 cup sugar
- 3 Tbsp. corn starch
- 1/2 tsp. salt
- Double pie crust pastry

- Cut the rhubarb and place it in a bowl with the blackberries
- In a separate small bowl stir together the sugar, corn starch and salt
- Pour sugar mixture over rhubarb and blackberries, tossing filling to coat the fruit
- Roll out half of the pastry and line the bottom of a pie plate with it, trimming off excess
- Roll out remaining half of the pastry
- Add filling to the pie plate and then top with pastry using lattice crust or other vented style top
- Bake for 20 minutes at 425° F, turn heat down to 350° F and back another 35-40 minutes until the crust is golden and the filling is bubbling 

Since I was making this pie for Mother's Day I decided to used a heart shaped cookie cutter to cut vents in my top crust before putting on top of my pie. For the edges I simply pinched the two crusts together.

Tips and Tricks
- I make my own crust but you can also use store bought
- To make your pastry easier to deal with, keep it in the refrigerator until you are rolling it out
- To prevent your crust from browning too much, wrap it in tin foil for the first 20 minutes of baking

If you are interested, check out my apple pie recipe, my mixed berry pie recipe, and my recipe for making pie crust from scratch

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