Wednesday, August 17, 2011

Blackberry Rhubarb Pie

I know... it's a crappy picture. A crappy picture of a messy slice of pie. But that shouldn't matter when it comes to food. Because lets face it.... not everything you cook or bake turns out spectacular.... Most of the times it is the exact opposite. Well, at least in my case.

I've said it before and I will say it again, because I'm not ashamed of it (well, most of the time not...) I am not a great cook. I tend to rush things. Especially towards the end of a complicated recipe. Most of the time I don't even know what I'm doing and just try to wing it. Which brings me back to the messy slice of pie. I had never made a latice top for a pie before, so it turned out a bit.... how shall I put this delicately.... clumsily. But all that changed when I started eating that pie. All my dissatisfaction dissapeared, because let me tell you... that is one heck of a pie. It is one of the best fruit pies I ever had. Honestly! It was tart and sweet at the same time. The crust was sturdy enough to hold the filling, yet crumbly at the same time. We ate it slightly warm with whipped cream and it was like a little piece of heaven!

It was merely chance that had me make it in the first place. I bought some of the last rhubarb of the season at a farmers market and the next day we went picking blackberries again. So what do you do when you have to use them as soon as possible? Combine! And I am so glad I did. If you happen to stumble upon some rhubarb and blackberries....please make this pie. You will not regret it!


Blackberry Rhubarb Pie

Yield: 1 9-inch pie


For the pie crust:

2 cups flour
1/4 teaspoon salt
1/2 cup, cold butter, cut into cubes
2 tablespoons sugar
4-6 tablespoons ice cold water

For the filling:

350 gram blackberries
200 gram rhubarb
250 gram sugar
4 tablespoons flour
1 tablespoon butter


Start by making the pie dough.

Combine the flour, sugar and salt in a foodprocessor fitted with a metal blade.

Add the butter and mix until the mixture looks like coarse sand.

Add the water with 2 tablespoons a time, pulsing after each addition, until the dough holds together.

Divide the dough in two discs, making one larger than the other, and wrap them in plastic wrap.

Put the dough in the refrigerator for at least 1 hour.

Roll out the biggest disc of dough and put it into a greased 9-inch pie pan.

Preheat the oven to 200˚C (400˚F).

To prepare the filling cut the rhubarb in pieces.

In a big bowl gently mix together the blackberries, rhubarb, sugar and flour.

Pour the filling into the pie crust.

Cut the tablespoon of butter in small pieces and place these on top of the filling.

Roll out the remaining dough and cut it into long strips.

Place the strips of dough onto the filling and weave them together.

Press the ends of the strips together with the edge of the pie crust. Fold back the overhanging dough and crimp the edges.

Bake for the pie for 15 minutes on 200˚C (400˚F) then turn the temperature down to 180˚C (350˚F) and bake until the pie is done, about 30-35 minutes.

Let the pie cool to roomtemperature. Serve with whipped cream.

Sources: pie crust adapted from Southern Pies, filling adapted from

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