Project Description

Rhubarb Marionberry Pie
INGREDIENTS
- 1 all-butter double crust pie dough, chilled
- 1 bag Stahlbush Island Farms Marion Blackberries or Blueberries
- 3 cups diced rhubarb
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1 pinch salt
- Egg wash, to finish
- Raw sugar, to finish
INSTRUCTIONS
- Preheat the oven to 375(f) degrees. Cut pie dough in half & roll each piece out on a lightly floured surface to a 10-inch disc.
- Transfer one disc to a 9-inch pie plate. Shape to form crust & trim the edges.
- In a large mixing bowl toss together the berries, rhubarb, sugar, lemon juice, vanilla, cornstarch & salt. Toss evenly to combine. Transfer filling to prepared crust.
- Top fruit filling with the remaining disc of dough & flute the edges. You can also create a lattice top if desired.
- Brush with egg wash & sprinkle generously with raw sugar. Chill for 15 minutes before baking (this will help the crust hold its shape better while baking).
- Bake until the fruit begins to bubble & the top is golden, about 45 to 50 minutes.
- Let cool completely before slicing.
Rhubarb Marionberry Pie
INGREDIENTS
- 1 all-butter double crust pie dough, chilled
- 1 bag Stahlbush Island Farms Marion Blackberries or Blueberries
- 3 cups diced rhubarb
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1 pinch salt
- Egg wash, to finish
- Raw sugar, to finish
INSTRUCTIONS
- Preheat the oven to 375(f) degrees. Cut pie dough in half & roll each piece out on a lightly floured surface to a 10-inch disc.
- Transfer one disc to a 9-inch pie plate. Shape to form crust & trim the edges.
- In a large mixing bowl toss together the berries, rhubarb, sugar, lemon juice, vanilla, cornstarch & salt. Toss evenly to combine. Transfer filling to prepared crust.
- Top fruit filling with the remaining disc of dough & flute the edges. You can also create a lattice top if desired.
- Brush with egg wash & sprinkle generously with raw sugar. Chill for 15 minutes before baking (this will help the crust hold its shape better while baking).
- Bake until the fruit begins to bubble & the top is golden, about 45 to 50 minutes.
- Let cool completely before slicing.
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