Scott’s Bluebarb Pie
A sweet-tart combination of blueberries and rhubarb tucked into a flaky crust. It is highly recommended that you make two — the first tends to disappear faster than expected.
BAKE TIME
50 min
PREP TIME
35 min
MAKES
1 Amazing Pie
TEMP
350 Degrees
INGREDIENTS
Pie Crust
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup of salted butter
1 tablespoon of granulated sugar
1/2 cup water
Pie Filling
1 1/4 cups of rhubarb (cut into half-inch pieces)
1 1/4 cups of blueberries
3/4 cup of sugar
1/2 teaspoon of lemon zest
1 tablespoon of salted butter
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, combine the flour, salt, butter, and sugar. Add the water gradually, mixing until the dough just comes together and is not too sticky or wet.
Knead the dough well, then divide it in half.
Roll out one half of the dough on a lightly floured cutting board. Place a glass pie dish upside down over the rolled dough and cut a wide circle around the rim, leaving enough extra dough to hang over the edges. Carefully flip the dough into the pie dish and press gently into place.
Lightly prick the bottom of the crust with a fork before adding the berry filling. Place the crust in the refrigerator while you prepare the filling.
For the filling, combine the rhubarb, blueberries, sugar, and lemon zest. Spoon the berry mixture into the prepared crust. Cut the tablespoon of butter into small pieces and dot over the filling.
Roll out the second half of the dough. Place the pie dish on top and cut a wide circle around the rim. Lay the dough over the berry filling and pinch the edges to seal.
Puncture a message into the top crust in honor of the loved one for whom you are baking.
Bake for 50 minutes, or until the crust is lightly golden brown.