Best Wild Blackberry Rhubarb Pie Recipes

WILD BLACKBERRY PIE

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.

WILD BLACKBERRY PIE

Steps:

• 1. In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
• 2. Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
• 3. Using a fork, stir the ice water in until it just starts to come together.
• 4. Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
• 5. Form into ball and cut in half.
• 6. Shape each half into a disk about 3/4"-1" thick.
• 7. Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
• 8. Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
• 9. Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
• 10. Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
• 11. Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
• 12. Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
• 13. Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
• 14. Roll out 2nd crust.
• 15. Pour berries into plated crust and dot with small pieces of the butter.
• 16. Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
• 17. Fold edge under, crimp and flute.
• 18. Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
• 19. When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
• 20. NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over pie.

BERRY RHUBARB PIE

Steps:

• 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.
• 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.

STRAWBERRY, BLACKBERRY, RHUBARB PIE

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.

RHUBARB PIE

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.