Rhubarb Blueberry Pie
This super unique combination of fruit is perfect in this rhubarb blueberry Pie! When served during the spring or early summer months, along with the perfect crust, it's an excellent dessert to bake!
Servings: 8 slices
Ingredients
- 2 recipes pie crust
- 4 cups diced rhubarb
- 3 cups blueberries
- ½ tsp kosher salt
- ¼ cup instant tapioca
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 1 large egg
- 1 tbsp water
Instructions
For the crust
- On a well-floured surface, roll out the pie crust 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.2 recipes pie crust
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.4 cups diced rhubarb, 3 cups blueberries, ½ tsp kosher salt, ¼ cup instant tapioca, ¾ cup granulated sugar, 2 tbsp fresh lemon juice
- Fill the crust with the filling and dot the top with the butter. Brush the edges of the filled pie crust with water.1 tbsp unsalted butter
- 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 the top of the crust with the whisked egg and water. Sprinkle with sugar. Cut at least two vents into the top crust.1 large egg, 1 tbsp water
- Place the pie on a parchment-lined baking dish and place in the oven. Bake for 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 the edges of the 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: 590kcal