Berry Rhubarb Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Berry Rhubarb Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Berry Rhubarb Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup fresh blackberries
• 1 cup raspberries
• 2 cups rhubarb, cut into 1/2 inch
• pieces
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 2 tablespoons butter
• 4 tablespoons ice water
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1 1/2 tablespoons half-and-half
• cream
• 2 tablespoons white sugar
• To Make Filling: In a medium bowl, combine blackberries,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

raspberries, and rhubarb

Step 2: Technique & Execution

In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour

Step 3: Technique & Execution

Sprinkle over fruit mixture and stir gently

Step 4: Technique & Execution

Cover bowl and refrigerate overnight

Step 5: Technique & Execution

To Make Crust: In a large bowl, mix 2 cups flour with salt

Step 6: Technique & Execution

Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal