Thursday, June 9, 2011

Blueberry Rhubarb Pie

Everyone knows the classic combination of strawberry & rhubarb.  Well, here's a slightly different way to use the tart fruit: combine it with blueberries.  It turned out pretty well and definitely worth giving a try.

Yield: 8 servings


  • Crust
    • 2 cups flour
    • 1 tsp salt
    • 2/3 cup shortening
    • 5-8 tbsp cold water
  • Filling
    • 1 1/2 cups sugar
    • 3 tbsp quick-cooking tapioca
    • 1/4 tsp salt
    • 4 cups sliced rhubarb
    • 2 cups blueberries
    • 1 tbsp butter
    • 1 tsp milk
    • Additional sugar


  1. In small bowl, combine the flour & salt.  Cut in the shortening until crumbly.  Add water gradually while tossing with a fork, adding just enough for it to form into a round ball.
  2. Divide the dough into two balls, one slightly larger than the other.  Refrigerate until it's easy to handle.
  3. With the bigger half, roll out on lightly floured surface.  Transfer to a 9" pie plate.  Poke the bottom several times with a fork.
    • If there is an air pocket, this gives it a way  to escape so that you don't get a big bump in the crust.
  4. For the filling, combine sugar, tapioca, and salt in a large bowl.  Add the fruit and toss to coat.  Let sit for 15 minutes.
  5. Pour the fruit filling into the pie shell.  Dot with butter.
  6. Roll out the remaining pastry dough and place on top of filling.  Trim, seal, and flute the edges.
  7. Brush with milk and sprinkle with sugar.  Using a paring knife, cut several slits on the top of the pie.
  8. Bake at 400°F for 40-45 minutes until golden brown and the filling is bubbly.  If necessary, cover the crust with strips of aluminum foil to prevent excessive browning.
  9. Cool completely on a wire rack.

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