Berry Rhubarb Pie Recipe! #tipit

Ingredients 1 double crust pie crust 2 cups chopped red rhubarb, fresh 2 cups de-stemmed, washed and quartered strawberries 2 cups raspberries 1½ cups sugar 3 tablespoons tapioca starch 1 tablespoon all-purpose flour 1 teaspoon lemon zest 1 teaspoon lemon juice ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 teaspoon vanilla extract 1 egg white beaten with 1 teaspoon water Turbinado sugar

Directions In a pie dish, lay out the bottom pie crust. Place in the freezer while you prepare the filling. Mix together the rhubarb, strawberries, raspberries, sugar, tapioca starch, flour, zest and juice of lemon, cinnamon, nutmeg, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust. Brush edges of pie crust with egg white wash. Roll out the other piece of dough into an 12-inch circle. Using a sharp knife or pizza cutter, cut the crust dough into even strips roughly ¾-inch wide.

Lay half of the strips horizontally over the prepared pie, spaced evenly. Use the longest strips in the center of the pie and the shorter strips towards the edges. Fold every other strip back on itself, and place a strip of dough down vertically so it lays over the unfolded strips. Lay the folded dough back flat over the vertical strip, and fold the strips under the vertical strip back over the top. Lay down another strip, and repeat swapping the folded and unfolded horizontal strips and adding one new vertical strip each time.

Repeat until the pie crust is completely latticed. Crimp the edges of the pie. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425°F for 15 minutes. Decrease temperature to 375°F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving.