Blackberry Rhubarb Pie

We love rhubarb.  It's like there's something in our DNA that tells us to LOVE rhubarb and when it's in season, make EVERYTHING with it. It's kind of like pumpkin is in the fall.  Sometimes people get annoyed at the insane number of pumpkin recipes that pop up September- December, but why be annoyed?!  Pumpkin is damn good.  Pumpkin pie, pumpkin cookies, pumpkin ice cream... it all tastes good. Same goes for rhubarb.  It's everywhere.  And it's always good. 

With the 4th of July quickly approaching, it's time to figure out what patriotic desserts you'll be making!  This blackberry rhubarb pie is your answer. Enjoy!

Pie Dough


2 1/2 Cup flour

1 Tbsp. sugar

1 tsp. salt

1 Cup unsalted butter cubed and very cold

1/2 Cup very cold water (I use ice water)


1. Whisk together flour, 1 Tbsp. sugar, and salt in a large bowl.

2. Add 1 Cup cold cubed butter to the flour mixture.  Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas.  Scrape pastry cutter off.

3. Drizzle cold water over the dough.  Use a spatula or wooden spoon to work the water into the dough.  Do this until the flour is all-incorporated and the dough is a little shaggy.  Give the dough a few kneads until it forms into a ball.

4. Flatten the ball into a disk and wrap it in plastic wrap.  Refrigerate dough for at least one hour.


Blackberry Rhubarb Filling


1.5 lbs blackberries

1 lb rhubarb stalks, chopped into ¼ inch pieces

¾ Cup sugar

¼ Cup flour

1 tsp. cinnamon

½ tsp. salt


1.     Combine all of the ingredients in a bowl and stir so that the blackberries and rhubarb are coated.  Let sit while you roll out the dough. 


Blackberry Rhubarb Pie


10 inch pie dish

extra flour, for rolling dough

1 egg, for egg wash

extra sugar, for sprinkling


1. Preheat oven to 375°F. Lightly grease your pie dish. 

2. Take 1/2 of the pie dough and roll it out into a round on a lightly floured surface, about 12x12." Lay the round into your pie dish and trim the edges. Pour your blackberry rhubarb filling into the dish. Roll out the other half of the dough into the same size, and slice it into 1/2" strips of dough. Make the lattice topping by weaving the lengths of dough together. Press the dough together around the edges, and trim any excess. 

3. Beat your egg, and use a pastry brush to brush it onto the pie crust. Sprinkle about 1 tsp. of sugar on top. Bake for 40-45 minutes, until the crust is golden and the juices are lightly bubbling. 

4. Let your pie cool and enjoy! 

Krista NelsonComment