Summer. Prickly berry bushes. Hot. Stained Hands. Sweet & Tart. These are all things that embody this pie. Blackberry & Rhubarb are two items that are an essential part of our summer treats. This pie is so very special to me. It features my mom’s “Never Fail Pie Crust” and a slightly modified family favorite recipe for the perfect berry filling. I love the time and care that goes into making the perfect pie for someone special. This is typically featured on Father’s Day or Independence Day, although we try to gather enough berries to freeze for a winter treat too! This recipe isn’t very complicated. If you’ve ever made a homemade pie from scratch, you’ll know it can be time consuming but so worth it. By all means, if you are short on time, use a premade pie crust! This makes 1 9″ pie
Never Fail Pie Crust
2 cups all-purpose GF flour(I love Bob’s Red Mill)
1/2 Tbsp whole cane sugar (or honey)
1/2 tsp salt
1/2 tsp baking powder
3/4 cup cold butter or shortening (try Palm Shortening), divided
1/2 Tbsp apple cider vinegar
1/4 cup luke warm water
Wild Blackberry & Rhubarb Filling
3 cups fresh blackberries
2 cups fresh rhubarb, diced
3/4 cup whole cane sugar(or honey)
1/4 cup all-purpose GF flour
Optional: 1 tsp ground ginger or 1 tsp ground cinnamon
2 Tbsp almond milk
- To make the pie crust: combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup (9-10 Tbsp) butter or shortening into dry ingredients until mixture is crumbly. Pour in egg mixture and carefully mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Using a rolling pin, roll out dough until about 1/4″ thick. Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping – lattice, whole, shapes, etc. Bake according to pie directions.
- *TIP: To bake an empty pie crust for a cold or pudding filling, bake at 350F for about 10-15 minutes.*
- To make filling: combine berries, rhubarb, sugar and flour into a large bowl until well blended. Pour into uncooked pie crust. Add remaining 2-3 Tbsp of butter or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with almond milk. Bake at 350F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil. Let pie cool about 10-20 minutes before cutting and serving.
- *Tip: place a large cookie sheet under pie plate while baking to catch any overflow of berry juice – it will burn quickly and your whole kitchen will smell terrible (not to mention the smoke detector. I only tell you this out of lots of experience.*
*Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place pie crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350F for about 10-15 minutes, watching carefully to prevent burning.
As promised, here’s our first cooking video! Special thanks to my son, Lane for his wonderful videography skills and my son, Harper for being the perfect assistant. Enjoy!