I went a little nuts making pies. I blame two things: 1) my love of it and 2) Twin Peaks. Jason and I had a little bit of a marathon, which included a lot of baking.
For the pie crust, I used my grandma’s flour crust recipe. Which is great as it makes 4 to 5 pie crusts and is easy to refrigerate or freeze if you need to use the rest another day. And if you have some extra, as I did, you can make flaky cookies.
I used the rhubarb from my grandparents’ garden that I’d frozen that summer. Also used some frozen blackberries and raspberries.
Recipe for the filling is from Better Homes and Garden Cookbook 12th edition.
Berry and Rhubarb Pie Filling
8 oz rhubarb
4 oz berry of your choice
1/2 cup sugar
1/3 cup flour
Preheat the oven to 375°.
Mix the filling and pour into the pie crust. Create pie crust top.
Cook for 45-50 minutes.
