Are you craving a taste of summer? Look no further than this delightful berry rhubarb pie! This recipe is a perfect blend of tart rhubarb and sweet berries, encased in a flaky, buttery crust. It's easier to make than you think, promising a delicious homemade dessert that'll impress your family and friends. Whether you're a seasoned baker or a kitchen novice, this recipe offers a satisfying and rewarding cooking experience. This is one of those best recipes you'll want to keep coming back to, perfect for any occasion.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 4 cups rhubarb, chopped
- 2 cups mixed berries (strawberries, blueberries, raspberries – your choice!)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for a flaky crust.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, gently combine the chopped rhubarb, berries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the berry rhubarb filling into the pie crust.
- Top with the crust: Roll out the second disc of dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Berry Rhubarb Pie:
- Use fresh, ripe fruit: The flavor of your pie will depend heavily on the quality of your ingredients.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
- Blind baking (optional): For a crispier bottom crust, you can blind bake it for 15 minutes before adding the filling. Simply line the crust with parchment paper and fill with pie weights or dried beans.
- Serve warm or cold: This pie is delicious served either warm with a scoop of vanilla ice cream or cold.
Variations:
- Spice it up: Add a pinch of ginger or cardamom to the filling for a warm, aromatic twist.
- Add a crumble topping: For extra texture, sprinkle a streusel topping over the pie before baking.
- Use different berries: Experiment with other berries like blackberries or cherries.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
This recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's a quick dinner idea if you serve it with a side of whipped cream, and it showcases the best of homemade cooking. Enjoy this delicious dish!