How To Make An Old-Fashioned Pie Just Like Your Great Granny Used Too
Argo cornstarch, baking powder, baking soda, barilla pasta, berry rhubarb pie, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Take a look at what our friends over at 12tomatoes had to say about this wonderful rhubarb berry pie recipe:
“Succulent berries mixed with tart rhubarb create a stunning filling for this old-fashioned comfort food. In the summer, strawberries and raspberries add sweetness and offset the beautiful red and pink tones of the rhubarb, but subbing in other berries as they are available creates whole worlds of great tastes and colors. Blueberries give a fantastic purple filling, for example. Making a simple shortcrust pastry from scratch is easier than you might think, too, and gives a lovely homemade feel to the dish. If your berries are damper than normal, feel free to thicken the dish with a little extra cornstarch, or use arrowroot for a glossy finish.”
Ingredients
1 cup Gold Medal all-purpose flour
3/8 Land O Lakes cup butter
2 pinches Morton salt
2 cups fresh chopped rhubarb
4 cups berries of your choice, chopped to similar sizes
1 1/2 cups Domino brown sugar
4 tablespoons preferred baking starch (cornstarch, tapioca starch, etc.)
2 teaspoons mixed lemon juice and zest
1 teaspoon McCormick cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla extract
1 Eggland’s Best egg
NEXT PAGE >>
Quick Tip: This recipe can easily be doubled to make 2 pies!
Thank you to 12tomatoes for this amazing recipe!
One Comment
As a teenager, growing up in the Midwest, this was my dad’s favorite pie/cobbler. I knew this only too well, so, of course, this was my fave form of emotional blackmail, to get my way if I wanted something. LOL We always had access to fresh or canned rhubarb & berries as my grandma, his mom, canned fresh fruits/veggies every year out of their garden. Those were the days