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Bluebarb Pie

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Love this pie!! It’s tart and sweet and just damn good. The blueberries are an excellent sweet sweet counterpoint to the tart rhubarb. Don’t forget to put a big glob of vanilla ice cream on top. And BTW, this pie also makes a fine breakfast option :-)

 

Bluebarb Pie

 

For the Crust:

 

2 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 cup butter

1/2 cup plus 1 tablespoon buttermilk

 

For the Filling:

 

2 tablespoons cornstarch

1 1/4 lbs. rhubarb stalks cut into 1″ inch pieces

3/4 cup sugar

1/2 teaspoon lemon zest

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup blueberries

2 tablespoons butter

1 egg, lightly beaten

 

 

To make the crust:

 

In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work in the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough into two pieces and gently knead into two disks. Wrap each disk in plastic wrap and put in your fridge at least an hour.

 

Filling:

 

Dissolve cornstarch in 1/3 cup water in a medium saucepan. Add rhubarb, sugar, lemon zest, cinnamon and salt, and cook, stirring, over medium heat for 2 minutes. Remove from heat, cool slightly, and add blueberries.

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Directions:

 

Preheat oven to 425 degrees F. Roll out dough into 2 12″ rounds on a floured surface. Lone a 9″ pie pan with one round. Folding the round in half and then placing it in your pie pan and then unfolding is the way to go. Easily manipulated into your pan this way. Add the filling and dot with butter. Top crust has many options: cut out shapes, use one solid crust, cut round into strips and “weave”, etc……

Brush with egg and bake for 10 minutes. Reduce heat to 350 degrees F and bake until crust is brown, about 40 minutes. We ended up cooking our 60 minutes and about the half way mark covered the top crust loosely to prevent over browning.

 

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