Sunday, May 18, 2014

Rhu-Berry Pie

It's rhubarb season here in Philly and the plant in my yard is very happy this year! Bloggy buddy Lori shared a recipe for Blubarb Jam and while that's still on my to-do list I used it as the inspiration for this Rhu-Berry Pie. I thought the berries would be great for adding some color since my rhubarb is green. Oh, and they tasted pretty darn good too... The bites with blueberry were amazing:@)

I rolled out the top crust and just cut it with a pizza cutter, then made sure there was a little space between each piece so the pretty color could show through. While it still has a summer holiday feel, it was a little easier to put together than my Forever May She Wave pie HERE. 

Rhubarb has a flavor all it's own... I encourage you to give it a try.
Even though the boys were concerned about my changing their beloved rhubarb pie, this received great reviews!
And there isn't any leftover...

Rhu-Berry Pie
1 C blueberries, fresh or frozen
1 C strawberries, cut into chunks, preferably fresh-I used frozen
2 1/2 C diced rhubarb, 1/4" thick-can use a little more if you have it, just fill the pie plate
1/2 tsp cinnamon
1 C sugar
3 heaping Tblsp A/P flour
double pie crust
  1. Mix the fruit with the cinnamon, sugar and flour.
  2. Pour into the bottom crust, add a top crust and bake per your favorite pie crust instructions. My homemade shortening crust bakes at 400 degrees for one hour.
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