A delicious berry pie, this combination of sweet blueberry and tart rhubarb makes for a very well rounded dessert. A dollop of vanilla ice cream or whipped cream is the perfect accompaniment to the fruity full flavored pie.
For the crust:
2 recipes cream cheese pie crust
For the filling:
3 cups fresh rhubarb (cut into bite size pieces) or frozen
3 cups fresh chopped raspberries or frozen
2 cups blueberries
4 tablespoons melted salted butter
2 teaspoons vanilla
1 cup sugar
3 tablespoons cornstarch
1 beaten egg for egg wash on crust
Technique:
Preheat oven to 450 degrees.
In a large bowl mix together rhubarb, raspberries, blueberries, butter, vanilla, sugar, and cornstarch.
Roll out a single crust into about a 12 inch round and place over a 9 inch pie plate. Cut off extra crust and fold or crimp remaining dough edges.
Fill pie crust with berry mixture.
Roll out second crust into about a 12 inch round and place over filled pie plate.
Cut off extra crust and seal remaining dough edges to first crust. Pierce crust with a fork to vent. Brush top of pie with egg wash.
Bake at 450 for 15 minutes, then drop heat to 350 degrees and bake another 50 minutes.
Let cool and enjoy with whipped topping or ice cream.
Comments