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Mulberry-Rhubarb Pie Recipe

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This recipe for Mulberry-Rhubarb Pie, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Ahart, Mike's Family
Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 cup lard
3 cup flour
pinch of salt
warm water

Filling:
4 cups cut rhubarb
2 cups mulberries (may substitute blueberries)
1 3/4 cup sugar (+ or - a little)
3 slightly rounded Tablespoons flour
pinch of salt

Directions:
Directions:
Pastry:
1. Blend all ingredients with pastry blender until crumbly. (Chill well before using.) Double crust will take about 2 c. dough mixture. Add enough warm water slowly to make it workable.
2. Roll out portion and line 10 inch pie pan. After filling, top with rolled out remaining portion of pastry.
3. Crimp around edges to seal. Slit to allow steam to escape. To enhance browning, brush with milk or cream; sprinkle lightly with sugar.

Filling:
1. Combine filling ingredients.
2. Pour into pastry-lined pie pan. Top with pastry as described above.
3. Bake at 450 for 10 minutes and at 350 for 1 hour.

Personal Notes:
Personal Notes:
This has been enjoyed by Mike and his brothers over the years, especially Tom and Greg.

Number of Servings: Depends on how big you cut each piece!

 

 

 

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