Berry Rhubarb Pie

I have been cooking a lot lately. Not necessarily more than normal. But different things that usual. Justin has been very willing to try new foods lately, which led to me making a couple of pies. While in Sprouts on Sunday after church, as is our usual stop on the way home from church, he spotted some stalks of rhubarb. He proceeded to ask if there was anything that we could make from it and the first thought was PIE! I had not had any rhubarb pie since I was a teen.

Tuesday night, I made a strawberry rhubarb pie which Justin took to work with him on Wednesday....which meant I didn't get any of the pie and that was just not going to happen. So Wednesday afternoon while BriAhna napped, I put together a berry rhubarb pie which in my opinion was soooo much better than the strawberry. We had picked up plenty of blueberries and blackberries so I needed to use them.

So here's the recipe:

Berry Rhubarb Pie

2 pre-made pie crusts, at room temp
3 ½ cups chopped rhubarb (about ½ inch pieces)
1 container of strawberries,sliced
2 8oz containers of blueberries
2 8oz containers of blackberries
1 cup sugar
¾ cup flour
2 tbsp butter, melted
1 egg yolk

Mix all of the fruit and rhubarb in a bowl with the sugar and flour. Allow to sit at least 30 minutes. Preheat the oven to 400°. Line pie pan with one of the crusts. Pour fruit, sugar, and flour mixture into the crust. Drizzle the melted butter into the fruit. Place the second crust on top, sealing the edges using water. Brush the egg yolk over the top of the crust. Cut into the crust making vents for the steam from the pie to escape.
Bake for 35-40 minutes. When it's golden, turn the oven off and allow to sit in the oven for 15-20 minutes before removing to allow to cool.