Rhubarb Marionberry Pie

Rhubarb Marionberry Pie

INGREDIENTS

• 1 all-butter double crust pie dough, chilled  
• 1 bag Stahlbush Island Farms Marion Blackberries or Blueberries 
• 3 cups diced rhubarb 
• ¾ cup granulated sugar  
• 2 tablespoons lemon juice 
• 2 teaspoons vanilla extract 
• 3 tablespoons cornstarch 
• 1 pinch salt 
• Egg wash, to finish 
• Raw sugar, to finish 

INSTRUCTIONS

1. Preheat the oven to 375(f) degrees. Cut pie dough in half & roll each piece out on a lightly floured surface to a 10-inch disc.  
2. Transfer one disc to a 9-inch pie plate. Shape to form crust & trim the edges.  
3. In a large mixing bowl toss together the berries, rhubarb, sugar, lemon juice, vanilla, cornstarch & salt. Toss evenly to combine. Transfer filling to prepared crust. 
4. Top fruit filling with the remaining disc of dough & flute the edges. You can also create a lattice top if desired. 
5. Brush with egg wash & sprinkle generously with raw sugar. Chill for 15 minutes before baking (this will help the crust hold its shape better while baking).
6. Bake until the fruit begins to bubble & the top is golden, about 45 to 50 minutes.
7. Let cool completely before slicing.