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
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
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.