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.
Mix blackberries, rhubarb, sugar and flour together.
Pour mixture into the unbaked pastry case.
Dot the filling with butter, and cover the top with the shortcrust pastry.
Bake at 200 degrees C for 15 minutes.
Reduce oven temperature to 180 degrees C and bake for 25-30 minutes, or until pie is cooked and pastry is golden.
Ingredients
Directions
Mix blackberries, rhubarb, sugar and flour together.
Pour mixture into the unbaked pastry case.
Dot the filling with butter, and cover the top with the shortcrust pastry.
Bake at 200 degrees C for 15 minutes.
Reduce oven temperature to 180 degrees C and bake for 25-30 minutes, or until pie is cooked and pastry is golden.
Notes
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