Tuesday, July 15, 2014

Berrybarb Vacation Pie

I called the last one a Rhuberry Pie, so this one shall be named Berrybarb since it's slightly different. This is the first of the two pies I have to show for my recent 3-week vacation with family in CT. It came out great. Here's the recipe:

Berrybarb Pie (makes one 9" pie)

buttery pastry dough for bottom and top crust
1 c. white sugar
4 - 6 large stalks of rhubarb (about 1 lb.)
1 pint of blueberries
1 quart strawberries
4 T. arrowroot starch
a splash of fresh orange juice (not from concentrate)
juice from half of one lemon

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 400 F for 30 minutes. Reduce heat to 350 F and continue to bake for another 40-50 minutes. Cool and serve.

Current Pie Tally: 140

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