Who’s excited for Memorial Day?! It truely feels like the summer has began after Memorial Day – sitting outside with your friends, wearing American flag gear, watching a parade and grilling delicious meats. The next best thing is an all American dessert, pies! My mom recently made this gorgeous and delicious rhubarb and berry pie from rhubarb in our yard, and that’s just about as ‘Merican as it gets!
Rhubarb and Berry Pie
A 9″ pie plate and your favorite pie crust or pie crust recipe (this is the recipe my mom uses, but she substitutes the shortening for coconut oil)
8 cups fruit: Any combo of rhubarb, blackberry, raspberry, strawberry and blueberry.
*I recommend at least 2 cups of rhubarb to keep the tang! Organic fresh is the best but frozen works too. For rhubarb, cut into 1/2″ pieces
1 cup sugar: I used 1/2 cup organic cane sugar and 1/2 cup coconut sugar
1/2 cup flour or 5-6 Tbsp cornstarch to thicken fruit juices
2 tsp fresh lemon juice*
*Can omit or use less depending on tartness of rhubarb
1 egg* for egg white wash on crust
Preheat oven to 425 degrees. Combine fruit, sugar and flour (or cornstarch). Let stand at least 15 min or defrost overnight in fridge. Roll out bottom crust and place in pie plate. Spoon berry mixture into dish, drizzle lemon juice and dot with butter.
Roll out top crust and cut out shapes with small cookie cutter before placing over pie filling. Crimp edges closed and wash crust with egg white. Sprinkle with sugar.
Bake at 425 degrees for 25-30 min. Check crust, and if browning too fast cover with foil or crust shield. Bake additional 10 min or until golden brown.
Let cool and enjoy! 🙂
*And if you’re in the mood for some hazy pop music to accompany your pie making or eating, check out Cheerleader‘s new album which just got released! We did a band profile on them a little while ago (see here), and their new album is great! Listen to it here on Spotify, download it here on iTunes, and/or buy the vinyl here on Bright Antenna’s site.