Project Description

Rhubarb Marionberry Pie

CONTRIBUTOR

Marcella DiLonardo

CATEGORY

Dessert

DIFFICULITY

Easy

SOCIAL

modestmarce

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
  1. 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.  
  2. Transfer one disc to a 9-inch pie plate. Shape to form crust & trim the edges.  
  3. 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. 
  4. Top fruit filling with the remaining disc of dough & flute the edges. You can also create a lattice top if desired. 
  5. 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).
  6. Bake until the fruit begins to bubble & the top is golden, about 45 to 50 minutes.
  7. Let cool completely before slicing. 

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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
  1. 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.  
  2. Transfer one disc to a 9-inch pie plate. Shape to form crust & trim the edges.  
  3. 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. 
  4. Top fruit filling with the remaining disc of dough & flute the edges. You can also create a lattice top if desired. 
  5. 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).
  6. Bake until the fruit begins to bubble & the top is golden, about 45 to 50 minutes.
  7. Let cool completely before slicing. 

Share this recipe