I think one day when I'm much older and much more eccentric, I want people from near and far to refer to me as "the Pie Lady crazy." I can wear great outfits and I imagine that I will have the crazy gray curly hair and speak more likely to myself as I Hunch on my kitchen counter and crank fabulous pies. I'll take the batty old lady stuff as long as I get fabulous baker's reputation with it. I hope my children and grandchildren and their friends have their favorites on steady demand and are special occasions and holidays, I stir in my small kitchen (or maybe it will be bigger then? ) That makes each crust and perfectly curled delicious filling. I love pie you guys. I have said before and I'll say it again. Now who will buy a pie shop to run? (Kidding! Sort of ...)
When it comes to my personal favorites, berries / rhubarb combos are always right at the top tippy list. As I am sure you have noticed, I did several pies with these flavors, classic Strawberry Rhubarb Pie Perfect Blackberry and Mixed Berry Pie, I can not get enough of Blackberry Lime Cobbler or Strawberry Cobbler. I'm obsessed with the way windows get all juicy and jammy flavors and how their changing and maturing as they cook. And add the rhubarb mixture just makes them even more delicious flavors with this bright tart flavor really bringing an additional level for dessert.
So, I'm sorry (not really), to be a little repetitive with this recipe. The filling is quite similar to most pies I link above and if I did change things up a bit by adding a crumbly topping, it is still a familiar trend. However dit- I hope you do not mind yet another reminder of how amazing it is to cook with berries, especially if you use instant tapioca pearls as a thickener. Really and truly nothing I've used it and compare the end result is a pie with a thick slice perfect. Whoever has a bit of juiciness to it, but none of these soupy soggy crust-inducing nonsense. (I bought a package bulk of this instant tapioca 
So there you have it, the latest addition to my crazy pie lady directory. This is good dang if I do say so myself!
- 1 single layer Pie Crust
- 6 cups of berries, sliced if necessary (I used strawberries, raspberries and blackberries)
- 1 cup rhubarb dice
- zest of 1 lemon
- 1 cup sugar
- ¼ cup of instant tapioca
- cream or milk for brushing the crust
- 1 cup flour
- ⅓ cup brown sugar butter
- 3½ tablespoons melted
- Preheat oven to 425F. In a large bowl toss the berries with tapioca, sugar and lemon zest- set aside.
- Roll Pie Crusts out in a round of 11 inches and drape in a 9-inch pie plate. Trim and crimp the edges. Pour the berries into the crust.
- In a medium bowl, combine flour, brown sugar and butter. Mix until crumbly. Sprinkle on top of pie.
- Bake at 425F for 15 minutes, then reduce heat to 350F. Bake for 30-35 minutes or until the crust is golden and crumble. (I suggest placing a cookie sheet under the pie to catch the juicy drops.)
- Let the pie cool before slicing. (The cooler the cake, the more solid the tranche will!)