Blueberry Rhubarb Pie
Description
The perfect summer pie! Blueberry rhubarb pie is the perfect combination of sweet and tart. Fresh or frozen fruit can be used to make the no-cook filling that's thickened with tapioca.
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Ingredients
Flaky Double Pie Crust
- 2½ cups (300g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ cup vegetable shortening, chilled
- 12 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
- 4–6 tablespoons ice water
Blueberry Rhubarb Filling
- 3 cups fresh or frozen blueberries
- 3 cups fresh or frozen rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar + more for sprinkling
- 2 teaspoons pure vanilla extract
- 1 lemon zested and juiced
- ¼ teaspoon kosher salt
- heaping ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cardamom
- 2 tablespoons + 2 teaspoons (25g) quick-cooking tapioca
- 1 tablespoon cold unsalted butter, diced
- 1 egg + splash of water, beaten (for egg wash)
Instructions
Flaky Pie Crust
- In bowl of a food processor, combine 2½ cups (300g) flour, 2 tablespoons sugar, and 1 teaspoon salt; pulse to combine.
- Drop dollops of chilled shortening (½ cup) over flour mixture and process until flour resembles coarse cornmeal, about 5 pulses. Sprinkle 12 tablespoons butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
- Transfer dough mixture to a large bowl and sprinkle 4 tablespoons ice water over dough.Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come together add additional ice water, by tablespoon, and mix until a dough holds together.
- Divide dough into two even halves (a food scale makes easy work of this) and form each into a 4-inch dish. Wrap with plastic, transfer to fridge and chill 1 hour. (Dough can be made up to 3 days ahead of time.)
- Roll one dough disk out into a 12-inch round on a lightly floured surface. Gently transfer dough round to a 9-inch pie plate (deep dish or regular works). Gently ease and press dough onto bottom and up sides, letting excess hang over side. Loosely wrap dough-lined pie plate with plastic and chill in fridge until dough is firm, about 20 minutes.
- Roll second dough disk out into a 12-inch round on a lightly floured surface. Punch out ½–inch holes using a cookie cutter (reserve rounds for decorating, if desired); transfer dough round to a parchment lined baking sheet, cover with plastic wrap and chill 20 minutes.
Blueberry Rhubarb Filling
- Using a spice grinder or coffee grinder, process 2 tablespoons + 2 teaspoons (25g) quick-cooking tapioca into a find powder. Set aside.
- In a large bowl, combine 3 cups blueberries, 3 cups rhubarb, ¾ cup sugar, 2 teaspoons vanilla, grated zest of 1 lemon, 1 tablespoon lemon juice, ¼ teaspoon salt, heaping ¼ teaspoon nutmeg, ⅛ teaspoon cardamom and ground tapioca. Stir until everything is combined.
- Transfer filling to chilled dough-lined pie plate; sprinkle 1 tablespoon butter evenly over filling.
- Gently place second chilled dough round over top of filling (or create a lattice top). Trim overhang to ½-inch then tuck edges under and crimp using thumbs and pointer fingers.
- Brush dough with egg wash; transfer pie to freezer and chill until dough is firm, about 45 minutes (skip this step if using frozen fruit).
- Preheat oven to 400°F (204ºC) with rack set in lowest position.
- Transfer pie to a baking sheet and bake until crust is light golden brown, 25 minutes.
- Reduce oven temperature to 350°F (177ºC), rotate baking sheet, and continue to bake until crust is golden brown, 30 minutes.
- Sprinkle ~2 tablespoons sugar over top of crust and bake until crust is deep golden brown and filling is bubbling, about 30 more minutes. (Keep an eye on the edges—if they're getting too dark, cover edges with a foil sheild.)
- Transfer pie to a wire rack; let cool completely, at least 4 hours.
Notes
Using Frozen Fruit: If you're using frozen blueberries and rhubarb, increase the baking time by 30–45 minutes. If you're using a combination of fresh and frozen, increase the baking time by 30 minutes. I recommend seeking out frozen wild blueberries as they work better in this pie than regular frozen blueberries (and they are more flavorful and sweeter).
Using fresh fruit: if using fresh fruit, the weight of blueberries should be 395 grams and the weight of the rhubarb should be 325 grams.
Change up the flavor: For a flavor twist use lime zest and juice instead of lemon.
Make it lower in sugar: cut back total sugar from ¾ cup to ½ cup. The pie will be much more tart.
Make a strawberry rhubarb pie by swapping the blueberries for chopped fresh strawberries.
This recipe is inspired by a recipe from Kate McDermott for NYT Cooking.
Nutrition
Calories: 432kcalCarbohydrates: 48gProtein: 4gFat: 26gSaturated Fat: 13gCholesterol: 40mgSodium: 341mgFiber: 3gSugar: 21g
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