Recipe :: Wild Rhubarb & Berry Pie

One of my favourite things about the Spring is rhubarb. It goes wild everywhere here. A friend of ours has a tonne of it in his yard and doesn't like it, so we're pretty much covered for the year. The first thing we did with was make a pie. Rhubarb's best friend is the strawberry, so it was an obvious decision to add those, and for something different we threw in some blueberries. 

This recipe is only for the pie filling. If I gave away our pie dough recipe, my Mom and Grandma would kill me and my great grandma would roll over in her grave. You'll also have to pardon my photos as we made this pie at night and the lighting wasn't that great.

Ingredients:

• 2 cups of wild rhubarb, cleaned and cut into 1/4 inch cubes
• 2 cups fresh strawberries, cored and quartered 
• 1 cup fresh blueberries 
• 1/4 cup unbleached flour
• 1/2 golden yellow sugar (or any sugar you'd prefer)
• 1 egg
• 1/4 cup milk
• 1 tbsp cream of wheat 

1. Preheat your oven to 350 degrees F. Prepare your pie dough and put in a pie plate. Sprinkle cream of wheat over entire area of dough. This will help absorb any moisture. Roll out the dough for the cover and make slits for air. Set the dough for you cover aside. 
2. Prep your fruit and combine in a large bowl. Add flour and sugar and toss until all the fruit is fully coated. Scramble your egg with milk in a small bowl and pour over fruit mixture. Toss fruit again until well combined. 
3. Dump fruit mixture into prepared pie crust and smooth out evenly. Don't worry if it seems like too much fruit, it will go down while it bakes. However, our pie plate is fairly large so you may find that you need less fruit. In my personal opinion, you can never have too much pie filling.
4. Cover with your extra dough that you prepared early. Cut off excess dough and lock top and bottom pie dough, edging around the pie plate with a fork. Wash your dough with milk for a nice crispy crust. You can also use egg wash if you'd prefer. 
5. Bake for 55-60 minutes.  

Not sure what to do with the extra dough you didn't use for your pie? Roll it out flat, spread butter on it, sprinkle cinnamon, brown sugar, raisins and/or walnuts, roll into a log and slice into 3/4 medallions. Bake at 350 degrees F for 20-25 minutes. Ta da! Tasty cookies!