Sunday, July 24, 2011

Strawberry, Blueberry, Rhubarb Pie~ Oh My!

Cake or Pie? 
I recently read that this is the year of the Pie. My husband would choose pie over cake any day of the week so I've taken to trying my hand at baking some of his favorites from scratch. I LOVE fresh fruit pie anytime of year especially in Summer! 
I'll confess that I'm a rookie pie baker. I used to buy frozen fruit pie but I've since learned how easy it is to make them myself and I ( we ) don't miss the frozen ones AT ALL.! I started with plain Rhubarb, ( hubby's favorite ) and when I got a thumbs up from the family, I graduated to Strawberry/Rhubarb pie, Peach Pie and my personal favorite, Blueberry Pie. 

 Today I had some fresh rhubarb, strawberries and blueberries that needed using up so I decided to mix them all up and bake a 
Sunday Summer Pie 
~ recipe ~

2 cups rhubarb chopped in once inch pieces
2 cups cut fresh strawberries ( a little over ripe is o.k. )
one cup fresh blueberries 
1 1/4 cup sugar
1/4 cup KRAFT Minute Tapioca
Pastry for Double- Crust Pie
(  I use the rolled Pillsbury Pie Crust ) 
2 tablespoons butter
1/4 teaspoon nutmeg

 Chop rhubarb into one inch bit-size pieces and place in large mixing bowl. Rinse and drain blueberries and strawberries. Slice strawberries thinly and add all berries to the chopped rhubarb. 
Stir together sugar, Minute Tapioca and 1/4 tsp nutmeg. Add sugar mixture to fruit and toss to coat. Let stand for 15 minutes.
Fill a pastry lined 9 inch pie plate with fruit mixture. Dot with small pieces of butter.  
Add your top crust and adjust. You can make small blueberries from left over dough to decorate the top of your pie. I sprinkle a bit of sugar on the top crust and cover the edges with foil. Place pie on cookie sheet in preheated oven at 375. Bake for 25 minutes. Remove the foil then bake at 350 for 25 minutes more or until golden brown. 

Serve Warm with whipped cream or Vanilla Bean Ice Cream! 

How about you? Cake or Pie?

I'm linking this post to The Homestead Barn Hop !

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