Rainbow Chard (or Rhubarb) Berry Pie

Melissa and Megan recently mistook a bunch of Rainbow Chard from a box of CSA produce for Rhubarb. This case of mistaken identity resulted in Melissa baking a Chard, Strawberry and Blueberry pie for a friend’s party. Surprisingly, no one noticed the substitution and the pie was a success, despite the chard's crunchy texture. Below is the recipe for a Berry-Rhubarb pie. Feel free to substitute Swiss Chard for Rhubarb at your own risk.
Illustrations of Rainbow Chard and Rhubarb provided to support our innocence:

Can you tell the difference? Yeah, we couldn't either.

Berry/Rhubarb (or Chard) Filling

• 1 cup sugar (more if you like it sweeter)
• 3 tablespoons cornstarch
• 4 cups of fruit for filling (about 1-2 cups chopped Rhubarb stalks with the rest a mix of strawberries and blueberries)

1. Preheat the oven to 425 degrees and prepare pie crust.

2. Stir together: sugar, cornstarch, fruit filling and pour into pie crust.

3. Cover with top crust (lattice or traditional) and bake for approximately 40 minutes or until juices are bubbling.

*If using Rhubarb, be sure to use only the chopped up stalks and not the leaves – which are extremely toxic!

Oil Pie Crust

The LSC ladies are extremely conscious of their health. We swear. Oil-based pie crusts have less trans fats and taste just as good as their butter/shortening filled counterparts.

• 2 3/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil (*my crust was a little on the dry side and hard to roll out at first, so I would recommend using less flour or adding a bit more milk/oil, as needed)
• 1 beaten egg (optional – for egg wash on top crust)

1. Mix flour and salt together, then add the milk and oil to flour mixture. Mix together ingredients and shape into 2 flat balls. Wrap in plastic wrap and refrigerate until chilled
2. Roll out on lightly floured surface and use for pie crust according to recipe.
3. Glaze top with part of a beaten egg and sprinkle with a bit of sugar before baking