Bluebarb Pie Recipe
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 to 8 tablespoons ice water
- 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
- 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. 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Bluebarb Pie(11)
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I have made strawberry-rhubarb pies lots of times. I love this different combination. The blueberries and the rhubarb looked so pretty together.
I made this for the first time last year- 1 pie as the recipe is written and another pie with raspberries replacing half the blueberries. Both were big hits at several potlucks and picnics. Never got to bring any home for leftovers! I did add a bit of cinnamon to the filling the 2nd time around and thereafter.
I made this for my county fair and state fair and received a purple ribbon at both. I am now making two of these weekly for a local restaurant to serve. It really is easy as pie to make and I'm only 15.
I used a store bought crust and substituted cornstarch for the tapioca. Yummy!!!!
I made this the day my Taste of Home magazine came. I had blueberries to use and was wondering what to do with them. Plus I had rhubarb outside. This was perfect!
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