Can I use frozen blackberries and rhubarb instead of fresh ones?

You sure can! Using frozen fruit is perfectly fine. Just make sure to thaw them a bit and drain any excess liquid before mixing them into the filling. This helps prevent the pie from becoming too watery.

How do I get the pie crust to be perfectly golden brown?

For a golden-brown crust, brush the top with an egg wash (egg beaten with a little water) before baking. Sprinkling some coarse sugar on top also adds a lovely sparkle and extra crunch.

My pie crust edges always burn. How can I stop that?

If you find that the crust edges are browning too quickly, you can cover them with strips of aluminum foil or use a pie shield. This will protect the edges from burning while the rest of the pie continues to bake.

How do I keep the bottom crust from getting soggy?

To prevent a soggy bottom crust, bake the pie on a baking sheet placed on the lowest rack of the oven. You can also blind-bake the crust for about 15 minutes before adding the filling.

Can this pie be frozen?

Yup, you can! Double wrap the pie tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. When you are ready to bake it, do not thaw and just add some extra baking time.

One day, I was driving through the countryside when I spotted a quaint little farm stand bursting with fresh blackberries and rhubarb. I knew right then and there that I had to make a pie. Not just any pie, but a Blackberry Rhubarb Ballad – a symphony of sweet and tart flavors wrapped in a flaky, golden crust. The pie will be the star of any gathering. It is a flavorful experience for both the baker and taster.

This Blackberry Rhubarb Ballad recipe is more than just a list of ingredients and instructions; it's a story. A story of summer days, of picking berries under the warm sun, and of the simple joy of creating something delicious with your own two hands. Each bite of this pie is like a verse in a sweet and tart song, bringing a bit of countryside charm to your kitchen.

Blackberry Rhubarb Ballad

Name: Blackberry Rhubarb Ballad
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Rhubarb-Sauces-and-Jams
Ingredients: 2 1/2 cups (for the crust) All-purpose flour; 1 tsp (for the crust) Salt; 1 cup (2 sticks), cut into cubes (for the crust) Cold unsalted butter; 6-8 tbsp (for the crust) Ice water; 3 cups (for the filling) Fresh blackberries; 3 cups, chopped (for the filling) Fresh rhubarb; 1 cup (for the filling) Granulated sugar; 1/4 cup (for the filling) All-purpose flour; 1 tbsp (for the filling) Lemon juice; 1 tsp (for the filling) Vanilla extract; 1 (for egg wash, optional) Egg; 2 tbsp (for sprinkling, optional) Coarse sugar

Indulge in the sweet and tart harmony of our Blackberry Rhubarb Ballad! This pie combines juicy blackberries and tangy rhubarb in a flaky, golden crust for a delightful dessert that sings to your taste buds.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 45 minutes

Cook Time: 55 minutes

Total Time: 100 minutes

📖 Instructions

First, prepare the Blackberry Rhubarb filling: In a big bowl, gently mix the blackberries, chopped rhubarb, sugar, flour, lemon juice, and vanilla extract. Make sure everything's coated nicely.
Next, Roll out half of the pie dough on a lightly floured surface to a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim and crimp the edges to make it look pretty.
Then, Pour the blackberry rhubarb mixture into the prepared pie crust, making sure it's evenly distributed.
Roll out the remaining pie dough and cut into strips for a lattice top, or create a full top crust with a few slits for steam to escape. If you're doing a lattice, weave the strips over and under each other on top of the filling. Seal the edges by crimping them with the bottom crust.
Now, if you wanna get fancy, brush the top crust with egg wash (that's just a beaten egg with a splash of water) and sprinkle with some coarse sugar for a sparkly finish. Don't skip this step!
Alright, time to bake! Put the pie on a baking sheet lined with parchment paper (easy cleanup!). Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, and if the crust starts to brown too quickly, cover the edges with foil.
Once it's done, take the pie out of the oven and let it cool completely on a wire rack before slicing and serving. I know it's tempting, but patience is key! The filling needs time to set. This is probably the hardest part.

📝 Notes

For a deeper flavor, try adding a pinch of ground cinnamon or nutmeg to the filling.
If your rhubarb is particularly tart, you may want to increase the amount of sugar slightly.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.