Blueberry Rhubarb Pie
Sweet blueberries and tart rhubarb come together in a golden, flaky crust for a vibrant springtime pie. Best enjoyed chilled with a generous dollop of whipped cream.
8
slices
Ingredients
Pie Filling
- 1 1/2 lb (680 g) rhubarb rinsed & sliced
- 1 1/2 lb (680 g) blueberries rinsed & picked over, divided
- 1 cup (200 g) granulated sugar divided, plus extra to sprinkle over pie
- 1/4 cup (32 g) cornstarch whisked with 1/4 cup cold water
- zest of 1 orange
- 1 tbsp (15 ml) fresh orange juice
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (0.5 g) cinnamon
- 1/4 tsp (0.5 g) freshly grated nutmeg
- blueberry jam for brushing bottom crust
- 1 egg mixed with a splash of water, for brushing top crust
- fresh whipped cream for serving (optional)
Pie Crust
- 12 tbsp (170 g) very cold unsalted butter 1 1/2 sticks
- 1/3 cup (70 g) very cold butter flavored vegetable shortening
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) sugar
- 6 to 8 tbsp (75-100 ml) ice water about 1/2 cup
Equipment
- 9-inch pie pan
- Food Processor
- Saucepan
- Mixing bowl
Instructions
- Prepare pie dough as directed below. While it's chilling in the fridge, preheat the oven to 400°F (200°C) and start the pie filling. Mash half the blueberries with 1/2 cup sugar in a small saucepan. Cook over medium heat for 15–20 minutes, until reduced by half. Whisk in the cornstarch slurry and cook for another couple of minutes until the mixture has returned to a boil and the cornstarch is completely incorporated. Pour this mixture into a large bowl with the remaining ingredients and allow to cool.
- Roll out the bottom crust and place in the pie pan as directed below. Brush the bottom and sides with blueberry jam. Fill with the cooled fruit mixture.
- Roll out the second disc of dough and place on top of the pie. Trim the dough so there is about an inch of overhang. Tuck the edge of the top layer under the bottom layer and crimp the edges. Brush the crust lightly with egg wash and sprinkle with a teaspoon of sugar. Cut several slits in the crust for ventilation.
- Bake for 1 hour to 1 hour 20 minutes, until the crust is golden brown and the filling is bubbling. Start to keep an eye on it around 40 minutes to make sure the crust isn't browning too quickly. If it is, cover the edge of the crust with a ring of foil to protect it. Allow to cool completely on a wire rack before cutting. An hour in the fridge before cutting is also recommended.
- Pie Crust Instruction: Dice the butter and shortening; return to the fridge while you prepare the rest of the ingredients. Pulse the flour, salt, and sugar in the bowl of a food processor until combined. Add the butter and shortening, pulse until they're the size of peas. Drizzle in the water with the machine running until the dough starts to form a ball. Dump the dough onto a well-floured board, cut in half, and form two discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes. Roll out as instructed in steps above.
Notes
It’s best to let the pie chill before slicing for the cleanest cuts. For a shinier crust, brush more egg wash near the end of baking if needed.
Nutrition
Calories: 437kcal | Carbohydrates: 72g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 371mg | Potassium: 276mg | Fiber: 4g | Sugar: 29g | Vitamin A: 580IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2.5mg