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Rhubarb Blueberry Pie
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Blueberry Rhubarb Pie

I attempted to make this blueberry and rhubarb pie, and to my luck my mother stopped by during the middle of it and rescued me from myself.
Prep Time2 hours 30 minutes
Cook Time1 hour
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 829kcal

Ingredients

Pie Crust

  • Recipe from Dahlia Bakery Cookbook
  • 2 ⅔ cup pastry flour 350 g
  • cup all-purpose flour 100 g
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 cup unsalted butter freezer cold, cut into ½ inch dice, 226 g
  • ¼ cup vegetable shortening freezer cold, cut into ½ inch dice, 60 g
  • ½ cup water ice cold, 114 g
  • 2 teaspoon distilled white vinegar

Filling

  • 21 oz blueberries frozen or fresh
  • 9 oz rhubarb cut into 1 inch dice
  • 1 tablespoon fresh lemon juice
  • 6.5 oz sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 oz unsalted butter cold, cut into ½ inch dice
  • Eggwash and coarse sugar for finishing

Instructions

  • For the pie crust, combine the flour, sugar, and salt in an electric mixer. Add the cold butter and shortening and mix on low speed until the mixture looks shaggy and the pieces of butter are slightly smaller than peas. Stop the mixer and check the size of the butter, sifting through the mixture with your hands. If you find bigger chunks, smear them between your fingers.
  • Put the ice-cold water and vinegar into a measuring cup and stir to combine. Add the water-vinegar to the flour-fat mixture on low speed and mix briefly with a few rotations of the paddle, but do not let the dough come together.
  • Turn off the mixture and scrape the sides and bottom of the mixer to make sure there are no pockets of dry ingredients. Squeeze a small amount of dough in your hand. The dough should come together in a clump. If it’s too dry, add a little more water a few teaspoons at a time.
  • Remove the dough from the mixer, shape into two flat circles, wrap in plastic wrap, and refrigerate for at least 2 hours.
  • Unwrap one disk of dough and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about 12 inches in diameter and about ⅛th inch thick. Transfer the dough to a 9-inch pie tin and gently press the dough into the sides of the pan. Trim the excess dough to a ¾th to 1 inch overhang.
  • If you wish to make a lattice top, take out the second disk of dough from the fridge. Roll the disk out in a roughly rectangular shape to a thickness of ⅛th inch. Using a ruler, cut 8 strips of dough, each about 1 inch wide. Transfer to a parchment lined baking sheet.
  • Chill the doughs.
  • For filling, combine the blueberries, rhubarb, and lemon juice in a large bowl. In a separate bowl, combine the sugar, cornstarch, zest, and salt and stir to combine. Sprinkle the sugar mixture over the berries and rhubarb and toss to coat evenly.
  • Transfer the filling to the pie shell. Place the small pieces of butter over the top of the fruit. Create your lattice top using the strips of dough. Trim the strips and fold the overhang up and over towards the inside of the pan and use your hands to gently press on the dough all around the circumference to form a neat pastry rim about ½ inch thick. Create your desired edge.
  • Preheat the oven to 375 F.
  • Refrigerate the pie for 15 minutes, until the dough is firm. Eggwash the crust and sprinkle coarse sugar generously over the top.
  • Bake the pie for 50-60 minutes, until the filling is bubbling and the crust is golden brown. Remove from the oven and cool on a wire rack until completely cool, about 2 hours. Serve at room temperature or rewarm in a 350 F oven for 10-15 minutes before serving.

Nutrition

Calories: 829kcal | Carbohydrates: 104g | Protein: 10g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 1270mg | Potassium: 416mg | Fiber: 9g | Sugar: 45g | Vitamin A: 1160IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 3mg