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+ servings
blackberry rhubarb pie crust

Blackberry rhubarb pie

Mimi Newman
a lovely spring berry/rhubarb pie
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Pie
Cuisine American
Servings 8
Calories 187 kcal


  • basic double pie crust
  • 1 lb rhubarb chopped into 1 inch
  • 8 oz blackberries
  • ½ tube of almond paste
  • ½ cup white sugar
  • 1 egg whisked and 1 packet of sugar in the raw or 1 t of demerara sugar for topping


  • preheat the oven to 350F
  • toss the blackberries, rhubarb and sugar in a bowl, set aside.
  • bring the pie dough to a cool room temp and roll out the pie crust into your pie dish.
  • take pieces of the almond paste and squish between your fingers to make a thin almond paste patty - line the bottom of pie crust with the almond paste.
  • pour in the sugary fruit
  • do the top crust however you want - lattice, simple, whatever; brush with egg yolk and sprinkle with demerara sugar.
  • bake in the oven for 1 hour


Serving: 1sliceCalories: 187kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 20mgSodium: 97mgPotassium: 237mgFiber: 3gSugar: 17gVitamin A: 148IUVitamin C: 10mgCalcium: 64mgIron: 1mg
Keyword Blackberry rhubarb pie
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