Go Back
–+ servings
Rhubarb + Blueberry Pie | Wyse Guide
Print

Rhubarb & Blueberry Pie

Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking
Cook Time 1 hour 20 minutes
Servings 8 slices
Calories -1kcal
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.

Video

Nutrition

Serving: 1slice | Calories: -1kcal