A perfect blend of tart rhubarb and the sweet blackberries.
The blueberries were frozen and not completely thawed or drained.
The pie ended up being runny (pie soup anyone?
Elise Bauer
Well, my mother liked it, but she likes things super sweet.
My father and I love the tartness of rhubarb and want to taste it.
So naturally, as soon as that pie was half eaten, we made plans to make another one.
Elise Bauer
This time we used blackberries, frozen from last season, along with fresh rhubarb and strawberries.
(Don’t you love fruit pie season?)
Line the bottom of a 9-inch pie pan with the dough.
Elise Bauer
Chill in refrigerator while you prepare the fruit.
Stir sugar and quick cooking tapioca pearls together in a large bowl.
Add the rhubarb, strawberries, and other berries.
Elise Bauer
Add the lemon juice, vanilla, and mace or nutmeg.
Stir gently to coat berries with the sugar.
Let sit for 15 minutes, stirring once.
Elise Bauer
Press ends of strips into the rim of the bottom crust.
Trim the edges to 1/2-inch.
Fold the edges back over themselves and crimp to seal.
Elise Bauer
If you are using a solid top crust, score the top to create air vents.
Bake at 375F in the middle rack for 25 minutes.
Cool completely before serving.
