Rhubarb Blackberry Pie

Rhubarb Blackberry Pie

RatingDifficultyIntermediate

Rhubarb Blackberry Pie is now one of the best desserts in my recipe book. Growing up, my grandma always had rhubarb cooking, and I tried it when I was young and hated it. That memory stayed with me into my adult life, and only when trying it again by accident did I fall in love. So many missed rhubarb opportunities! Now, cooking a Rhubarb Blackberry Pie transports me back in time, to my grandma’s kitchen.

Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
 375 g blackberries
 185 g finely chopped rhubarb
 280 g caster sugar
 4 tbsp plain flour
 1 tbsp butter
 1 ready-prepared short crust case
 short crust pastry to cover

1

Mix blackberries, rhubarb, sugar and flour together.

2

Pour mixture into the unbaked pastry case.

3

Dot the filling with butter, and cover the top with the shortcrust pastry.

4

Bake at 200 degrees C for 15 minutes.

5

Reduce oven temperature to 180 degrees C and bake for 25-30 minutes, or until pie is cooked and pastry is golden.

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Ingredients

Ingredients
 375 g blackberries
 185 g finely chopped rhubarb
 280 g caster sugar
 4 tbsp plain flour
 1 tbsp butter
 1 ready-prepared short crust case
 short crust pastry to cover

Directions

1

Mix blackberries, rhubarb, sugar and flour together.

2

Pour mixture into the unbaked pastry case.

3

Dot the filling with butter, and cover the top with the shortcrust pastry.

4

Bake at 200 degrees C for 15 minutes.

5

Reduce oven temperature to 180 degrees C and bake for 25-30 minutes, or until pie is cooked and pastry is golden.

Rhubarb Blackberry Pie
Rhubarb Blackberry Pie Recipe
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Rhubarb Blackberry Pie Recipe

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