Rhubarb & Blueberry Pie

Everyone loves a pie. Not everyone makes a pie. Let’s be honest, we all picture a wonderful grandma spending hours in the kitchen making and baking a pie. Definitely a quaint scene, but seems too time-consuming, right? Well, I feel like my new life mission is to convince others that pie can be easy and really doesn’t take too much time. Actually, I was writing this post and reviewing all the pictures of this pie, I got the urge to make a pie. I hope the feeling is contagious!

This pie’s crust takes five minutes and that’s the hardest part. The fruit filling is stirred together, poured into the shell and baked. Can I make this sound any easier?

Personally, I love to make multiple pie crusts ahead of time and store them in the freezer for up to three months. Once the crust is made, a pie is pretty much a one-bowl dessert, just like those one-pot meals that have been huge over the last few years. Should one-bowl desserts be the next thing?!

Let’s start a new picture of pie making with you in the kitchen: I can already smell the rhubarb!

This pie is best served with a large scoop of vanilla ice cream, so it’s perfect for spring!

Watch how to make this rhubarb blueberry pie:

Rhubarb + Blueberry Pie | Wyse Guide
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Rhubarb & Blueberry Pie

Cook Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, pie, rhubarb
Difficulty: Intermediate
Method: Baking
Servings: 8 slices
Author: Kaleb

Ingredients

For the crust

  • 1 ¾ cups flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 6 tbsp cold butter
  • 4 tbsp cold vegetable shortening
  • 3-4 tbsp ice-cold water

For the filling

  • 4 cups diced rhubarb
  • 3 cups blueberries
  • ½ tsp salt
  • ¼ cup minute tapioca
  • ¾ cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 1 egg
  • 1 tbsp water

Instructions

For the crust

  • In a food processor, mix the flour, sugar, and salt.
  • Add the butter that's been cut into pieces and the shortening. Pulse in 5-6 one-second increments until the butter and shortening are no larger than the size of a pea.
  • With the processor running, add enough water for the dough to form a ball. Immediately stop the processor and dump the dough on a sheet of plastic wrap.
  • Using plastic wrap, knead into a cohesive dough. Wrap tightly and pat into a disc.
  • Chill for 12-15 minutes before rolling out to relax the dough.
  • After the dough has rested, remove from plastic wrap and roll out on a well-floured surface. Roll out to a 12-inch circle for a 9-inch pie dish.
  • Lay dough in the pie dish, allowing the dough to fill the corners with the excess coming up over the rim of the dish.

For the filling

  • Preheat oven to 400°F.
  • In a large bowl, combine the rhubarb, blueberries, salt, minute tapioca, sugar, and lemon juice. Stir to combine and pour into a rolled out crust fitted in a 9-inch pie pan.
  • Fill the crust with the filling and dot the top with the butter.
  • Brush the edges of the filled pie crust with water.
  • Roll out a second crust to 12 inches and place over filling and dots of butter.
  • Trim the edges of the crusts, leaving a one-inch overhang. Roll edges under crust and press slightly to adhere. Crimp edges.
  • Whisk the egg and water together until smooth. Brush top of the crust with the whisked egg and water. Sprinkle with sugar.
  • Cut at least two vents into top crust.
  • Place pie on a parchment-lined baking dish and place in oven. Bake 20 minutes at 400°F then turn the oven down to 375°F until the top and bottom crust are golden brown and the center of the pie filling is bubbling, 45-60 minutes. If edges of crust are browning too quickly, cover with a crust cover or with aluminum foil.
  • Remove from oven and allow to cool to room temperature before cutting, about 4 hours.

Nutrition

Serving: 1 sliceCalories: -1 kcal
Rhubarb + Blueberry Pie | Wyse Guide
Rhubarb + Blueberry Pie | Wyse Guide
Rhubarb + Blueberry Pie | Wyse Guide
Rhubarb + Blueberry Pie | Wyse Guide
Rhubarb + Blueberry Pie | Wyse Guide

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