Strawberry, Blackberry, Rhubarb Pie

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: five 8-inch deep pies
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Mint Whipped Cream:

1 ounce fresh mint

3/4 cup sugar 

1 quart heavy cream 

Pie Crust:

2 pounds all-purpose flour

2 tablespoons salt 

1 teaspoon ground pepper 

1 teaspoon sugar 

1 pound shortening 

Strawberry, Blackberry, Rhubarb Filling:

2 pounds whole blackberries

2 pounds strawberries, sliced 

2 pounds rhubarb, sliced into 1/4- to 1/2-inch pieces 

1 lemon, zest and juice

1 lemon, zest and juice 

4 cups sugar 

3 tablespoons tapioca starch 


  1. For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use.
  2. For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out.
  3. For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine.
  4. To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.