Blackberry Rhubarb Pie

    1 hour

    Simply mix rhubarb, berries, sugar and flour together, then spoon the mixture into an unbaked pastry case, dot it with butter, add cover the top with shortcrust pastry. The fruit mixture can also be frozen and used at a later date.

    101 people made this

    Serves: 8 

    • 350g (12 oz) blackberries
    • 175g (6 oz) finely chopped rhubarb
    • 250g (9 oz) caster sugar
    • 4 tablespoons plain flour
    • 1 tablespoon butter
    • 1 shop-bought shortcrust pastry case, and additional shortcrust pastry to cover

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Mix together blackberries, rhubarb, sugar and flour.
    2. Pour into unbaked pastry case. Dot filling with butter or margerine, and cover the top with shortcrust pastry.
    3. Bake at 200 C / Gas mark 6 for 15 minutes. Reduce oven temperature to 180 C / Gas mark 4. Bake until pie is done, about 30 minutes.

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    Reviews in English (45)


    did formy gcse exam in american food got an A thank you  -  15 Feb 2011


    Altered ingredient amounts. If I could give 6 stars I would...fantastic. I did increase the berries and the rhubarb by a litte (had extra). The pie wasn't runny at all. Fab!  -  21 Jul 2008


    This far surpassed what I was expecting. It makes the purple fingers from picking and nipping worthwhile. Pure Heaven!  -  21 Jul 2008