The pie ended up being runny (pie soup anyone?), the blueberries dominated the flavor (they were all you could taste), and the pie was way too sweet. Well, my mother liked it, but she likes things super sweet. My father and I love the tartness of rhubarb and want to taste it. So naturally, as soon as that pie was half eaten, we made plans to make another one. This time we used blackberries, frozen from last season, along with fresh rhubarb and strawberries. We cut the sugar to 1/2 a cup (a little tart, could have used another tablespoon or two) and remembered to defrost and drain the marionberries. Perfect! (Don’t you love fruit pie season?) Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents. Return to oven and bake for an additional 20-30 minutes, until the top is golden and the juices are bubbling. Cool completely before serving.
