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
- 2 cups 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.
Originally published as Bluebarb Pie in Taste of Home June/July 2011, p24
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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