The Red Berries and Rhubarb Pie is so very easy to make. However, you have to be a little lucky with the letters that they are not overrun by the fruit juices. You can design any pie crust you like; the filling is made from strawberries, raspberries and rhubarb. A little lemon juice to add some tang. You will love these kind of fruit pies.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 9inch pie
Author: Marinka
Ingredients
1pie cruststore-bought or homemade
1.5cupsrhubarbchopped
1cupraspberries
3cupsstrawberrieschopped
1/3cuplight brown sugar
1/3cupgranulated sugar
1/4cupcorn starch
2tablespoonslemon juice
1/4teaspoonsalt
1egg
1tablespoonmilk
turbinado sugar
Instructions
Preheat the oven to 400 degrees F.
Stir the rhubarb, strawberries, and raspberries, brown sugar, granulated sugar, cornstarch, salt, and lemon juice together in a bowl and place in the refrigerator.
Roll out one of the pie crust on a floured work surface, so it is just a little larger than your pie dish. Leave the other crust in the fridge.
Spoon the filling into the crust. Use a slotted spoon, so you can leave all the liquid in the bowl.
Remove the other roll of pie crust from the refrigerator and roll it out just a little larger than your pie dish. Make a lattice or create your own topping. Whatever you decide; press the edges into the bottom pie crust edges to seal with your hands or with a fork. Use a small knife to trim off excess dough.
Mix the egg and the milk and beat to mix. Lightly brush the top of the pie crust with the egg/milk mixture and sprinkle the top with a turbinado sugar.
Place the pie onto a large baking sheet and bake for 20 minutes. Turn the temperature down to 350 degrees F, while the pie is in the oven and bake for an additional 25-30 minutes. If the pie crust becomes to dark, cover it with some aluminum foil.