Patsy’s blackberry-rhubarb free-form pie from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 100) by Ken Haedrich

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Notes about this recipe

  • Meags on May 17, 2026

    Delicious!! I be made as galette and regular lattice pie. For galette I used like concentrate instead of orange - great! As a regular pie, I did 3 c rhubarb, 2 c blackberries, 1 T of lemon juice, 3/4 scant c sugar - let sit 10 min, stir in 1 1/2 T cornstarch. Put in deep dish Pyrex, lattice top, bake at 400° for 30 minutes, turn 90 degrees and bake at 375° for 25-30 minutes

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