American Pie Council

Berry Berry Rhubarb Pie


2 c. flour
1 t. salt
2/3 c. Crisco shortening
6 – 8 T. cold water

Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside.


1 c. oats
½ c. flour
1 c. brown sugar
6 T. butter, cubed

Mix together oats, flour, brown sugar and salt. Cut in butter with a pastry blender until butter is the size of peas. Set aside.


1 c. sugar
2 T. cornstarch
2 T. quick-cooking tapioca
¼ t. salt
3 c. sliced strawberries
1 c. blackberries
3 c. rhubarb, sliced into ½” slices
¼ t. orange zest

Preheat oven to 375°. In a small bowl, combine dry ingredients and set aside. In a large bowl, combine berries, rhubarb and zest. Add dry ingredients and stir until combined. Pour mixture into pie shell and cover with topping. Bake for 1 hour, or until filling is thick and bubbly. Cool on wire rack.