Description
A delicious pie balancing tart rhubarb and sweet blackberries under a flaky, golden crust.
Ingredients
Scale
- 1 1/2 cups blackberries
- 1 1/2 cups rhubarb, chopped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, diced
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C). If your pie crust is refrigerated, let it sit at room temperature for a few minutes.
- Beat the egg in a small bowl and set aside for the egg wash.
- Combine the blackberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir gently until the fruit is evenly coated.
- Let the mixture sit for 10 minutes to draw out juices.
- Roll out the pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust.
- Dot the top of the filling with diced butter. Cover with a second pie crust or lattice, seal and crimp the edges, and cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30–40 minutes.
- Remove the pie from the oven and let it cool for at least 2 hours before slicing.
- Serve with vanilla ice cream or whipped cream if desired.
Notes
Serve slightly warm or at room temperature. Garnish with fresh blackberries or lemon zest.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg