Serves a Crowd

Blackberry Rhubarb Pie

June 15, 2015
5 Ratings
  • Makes one 9-inch pie
Author Notes

Watch Yossy make the pie here. —Yossy Arefi

What You'll Need
  • For the crust:
  • 1 1/3 cups rye flour
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cut into cubese
  • 6 to 8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • For the filling:
  • 3/4 cup sugar
  • 1/2 lemon, zest and juice
  • 1 vanilla bean, seeds scraped from the pod
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 pound rhubarb stalks
  • 1 1/2 pounds blackberries
  • 1 egg, lightly beaten for egg wash
  • 1 tablespoon turbinado sugar
  1. To make the crust, combine the flours and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough, too.
  2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream about 6 tablespoons of the water-vinegar into the dough while mixing gently. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. Press the dough together, then split it in half, form into disks, and wrap each disk in plastic wrap. Chill the dough for at least one hour before using, or overnight (preferred).
  3. When you're ready to make the filling and assemble the pie, preheat the oven to 400º F. In a large bowl, combine the sugar, lemon zest, and vanilla bean seeds. Use your fingers to rub the zest and seeds into the sugar, until well combined and fragrant. Stir in the flour, cinnamon, and salt.
  4. Cut the rhubarb into 1-inch pieces and add it to the bowl. Add the blackberries and lemon juice, but don't stir quite yet.
  5. On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick, and place it on a parchment-lined baking sheet. Chill that too.
  6. Stir the filling ingredients together, then fill the pie shell and top with the second crust.
  7. Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2- to 2-inch strips and weave a lattice top.
  8. Slide the whole pie into the fridge or freezer for about 15 minutes, or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
  9. Put the pie on a baking sheet to catch any drips and bake for 45 to 55 minutes, or until the crust is a deep golden brown and the juices bubble. Cool the pie before slicing and serving.

See what other Food52ers are saying.

  • Yossy Arefi
    Yossy Arefi
  • Jeanne
  • Amy
  • Deborah
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

11 Reviews

Jeanne May 14, 2022
Wondering where in the world blackberries and rhubarb are in season at the same time.
Amy May 14, 2022
When rhubarb is in season, I cut it into 1 inch pieces and freeze it – 1 pound in a bag. That way I have it when I want to use it later to mix with other fruits.
Amy August 4, 2020
I used some strawberries (in addition to the rhubarb and blackberries) because I didn't have enough blackberries. Totally watery! Next time I'll use tapioca starch or arrowroot instead of flour. Great flavor!
Amy August 4, 2020
I used some strawberries (in addition to the rhubarb and blackberries) because I didn't have enough blackberries. Totally watery! Next time I'll use tapioca starch or arrowroot instead of flour. Great flavor!
Deborah July 16, 2017
Delicious!! For any other unfortunate gluten-free folk out there, the crust for this went GF very easily with a 1:1 swap for KAF measure-for-measure mix and an added 1/2-3/4 of a beaten egg. I'll be making this lots!
Amy August 4, 2015
Excellent flavor, but my filling wasn't close to thick enough. Maybe mix the fruit mixture, let sit to test out the thickener - then add more if needed before baking?
Yossy A. September 20, 2015
apologies Amy! thickeners for fruit pies can vary so much depending how ripe the fruit is.
Sarah July 14, 2015
Hello~ This looks lovely. Just wondering if you could suggest another fruit to substitute for the rhubarb here? If I used strawberries, or something else, would it be too watery? Am new to pie-making!
Stephen D. August 30, 2015
Strawberries get very watery. Maybe you could substitute apple or another berry? You'd have to be careful with the sweetness, though. Rhubarb is not sweet, and blackberries aren't all that sweet. If you're substituting something else for the rhubarb you'll probably need to cut back on the sugar.
carol June 28, 2015
So no pre-baking of the pie crust bottom? It doesn't get soggy?
Yossy A. June 29, 2015
No, I don't tend to pre-bake double crust pie bottoms, but rather bake the pies at high heat until they are very, golden brown to prevent sogginess.