BlueBerry Rhubarb Pie

• Preparation Time: 30 minutes

• Chilling Time (dough): 1 hour

• Cooking Time: 55–65 minutes

• Cooling Time: At least 2 hours

• Total Time: Approx. 4 hours

• Difficulty: Intermediate

This recipe requires some baking basics—like making pie dough and preparing a fruit filling—but it’s manageable with patience and attention to detail.

 Ingredients

For the Pie Crust (Double Crust)

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tbsp ice water

For the Blueberry Rhubarb Filling

• 2 cups fresh rhubarb, chopped into ½-inch pieces

• 2 cups fresh blueberries (you can use frozen, but thaw and drain them)

• 1 tbsp lemon juice

• ¾ cup granulated sugar (adjust to taste)

• ¼ cup light brown sugar

• ¼ cup cornstarch

• ½ tsp cinnamon

• Pinch of salt

• 1 tsp vanilla extract (optional)

• 1 tbsp butter, cut into small pieces (for dotting before baking)

For the Pie Assembly

• 1 egg (for egg wash)

• 1 tbsp milk or water

• Sugar for sprinkling (coarse sugar optional)

 Equipment You’ll Need

• Mixing bowls

• Rolling pin

• 9-inch pie dish

• Pastry brush

• Knife or pastry wheel

• Cooling rack

• Baking sheet (to catch any drips)

 Step-by-Step Instructions

 Step 1: Make the Pie Dough

1. Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar.

2. Cut in Butter: Add the cold, cubed butter. Using a pastry blender or your hands, cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

3. Add Water: Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. You may not need all the water.

4. Divide and Chill: Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

 Step 2: Prepare the Filling

While the dough chills:

1. In a large bowl, combine chopped rhubarb and blueberries.

2. Sprinkle with lemon juice, sugars, cornstarch, cinnamon, salt, and vanilla. Gently mix until the fruit is evenly coated.

3. Let the mixture sit for 15–20 minutes. This allows the juices to begin releasing and makes for a better-thickened pie.

 Step 3: Roll Out the Dough

1. Lightly flour a clean surface and rolling pin.

2. Roll out one disc into a 12-inch circle.

3. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess overhang, leaving about ½ inch.

 Step 4: Assemble the Pie

1. Pour the blueberry rhubarb filling into the crust.

2. Dot the top with the small pieces of butter.

3. Roll out the second disc of dough and place it over the filling. You can:

   • Lay it as a full top crust and cut slits for steam, or

   • Cut into strips to make a lattice pattern.

4. Seal the edges by pinching or crimping with a fork. Trim excess dough neatly.

 Step 5: Egg Wash and Bake

1. Preheat your oven to 400°F (200°C).

2. Mix egg with milk or water and brush over the top crust.

3. Sprinkle with sugar if desired.

4. Place pie on a baking sheet and bake:

   • 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35–45 minutes until the crust is golden brown and the filling is bubbling through the vents.

Tip: If the edges brown too quickly, cover them with foil halfway through baking.

 Step 6: Cooling

Let the pie cool on a wire rack for at least 2 hours. This allows the filling to set properly and makes slicing much easier.

Serve warm with vanilla ice cream or chilled with whipped cream.

 Serving Suggestions

This pie makes 8 servings and pairs wonderfully with:

• Vanilla bean ice cream

• Fresh whipped cream

• Lemon zest for garnish

It’s perfect for:

• Summer picnics

• Holiday dinners

• Mother’s Day brunches

• Garden parties

 Nutrition Information (Per Slice)

Approximate values (based on 1 of 8 servings):

• Calories: 370

• Fat: 18g

• Saturated Fat: 11g

• Carbohydrates: 52g

• Sugars: 25g

• Fiber: 3g

• Protein: 4g

• Sodium: 210mg

Note: Nutrition values can vary depending on exact ingredients and portion sizes.