Blackberry Rhubarb Pie
Recipe type: Dessert
Total time: 
Serves: 8
A sweet-tart pie perfectly complemented by ice cream or whipping cream!
  • 1 box (400 g) Pillsbury Pie Crust
  • 5 cups blackberries
  • 2 cups diced rhubarb
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ½ tsp almond extract (optional)
  • ½ tsp vanilla extract
  • 2 teaspoons lemon juice
  • Pinch of salt
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Unroll one pie crust and press into ungreased pie plate. Combine fruit and flour, tossing to coat evenly. Add all remaining ingredients and stir gently to combine. Pour into pie crust and top with remaining pie crust, pinching edges together to seal. Brush top lightly with an egg wash if desired (1 egg whisked with 1 Tbsp water to increase browning) and cut slits to allow steam to escape.
  3. Put pie plate on a pizza pan or large baking sheet to catch any drips, then transfer to oven. Bake at 400 degrees for 30 minutes, then reduce temperature to 350 degrees and bake another 30 minutes. Let cool before slicing.
  4. Serve with ice cream or whipped cream, or both!
Recipe by Hidden Ponies at