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Thursday, May 26, 2011

Spring Rhubarb/Strawberry/Blueberry Pie

I have three LARGE rhubarb plants in my garden.  At least once a year, I HAVE to have rhubarb pie made with the stalks from these plants.  This year, I decided to make it with a few blueberries and strawberries.  I quickly used the pies on my neighbors -- who acted as guinea pigs for the test.  It went very well, thank you.  Here is the recipe......
  • 3 cups rhubarb
  • 2 cups strawberries
  • 1 cup blueberries
  • 2 cups sugar
  • 1 cup flour
  • 1 tsp salt
  • 3 xl eggs  (one for glazing the pastry)
  • pie pastry for two covered pies

Cut new shoots of rhubarb, then wash and slice them into small pieces.  (remember that the leaves are poisonous, so do NOT eat them in any form)

Slice your strawberries as well.

Add your blueberries.

Mix everything together in a large bowl.

Lightly beat three eggs, add two of the eggs, 1 cup of flour, 2 cups of sugar, and 1 tsp salt to the berries in the bowl.

Put 1/2 the mixture in each of the two pie crusts and cover with top pastry.  Slit the top in several places and baste the tops with the third beaten egg.

Place the pies in a 425 degree pre-heated oven for 15 minutes.  After 15 minutes, quickly remove the pies and reduce the heat to 350 degrees.  place aluminum foil around the edges of the pies to prevent them from burning and place the pies back in the oven for about 35 minutes longer.

Remove the finished pies and allow them to cool for about 30 minutes.

Serve with vanilla ice cream to your best neighbors -- like I did.  They will be happily surprised.

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