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Bluebarb Pie

Bluebarb Pie
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
8 ServingsPrep: 50 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 1-1/2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 2 cups fresh or frozen blueberries, thawed
  • 1 tablespoon butter
  • 1 teaspoon 2% milk
  • Coarse sugar or additional granulated sugar, optional

Directions

  • In a small bowl, combine flour and salt; cut in the shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Divide dough in half so that one portion is slightly larger
  • than the other; wrap each in plastic wrap. Refrigerate for 4 hours
  • or until easy to handle.
  • On a lightly floured surface, roll out larger portion of dough to fit
  • a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim
  • pastry even with edge.
  • For filling, in a large bowl, combine the sugar, tapioca and salt.
© Taste of Home 2013

2 of 2

Bluebarb Pie (continued)

Directions (continued)

  • Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes.
  • Transfer to crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Brush with milk;
  • sprinkle with coarse sugar if desired.
  • Bake at 400° for 40-45 minutes or until crust is golden brown and
  • filling is bubbly. Cover edges with foil during the last 15 minutes
  • to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8
  • servings.
Nutrition Facts: 1 piece equals 471 calories, 18 g fat (5 g saturated fat), 4 mg cholesterol, 383 mg sodium, 74 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013