Rhuberry Pie

Terrie Hoelscher

By
@Blessed1

This is a delicious blend of two of my favorite summer fruits, blueberries and rhubarb! You can make your crust extra pretty if you use small cookie cutters to cut the second pie crust into shapes, and lay them across the top of the pie.

This recipe was originally found in an OLD Pillsbury cookbook I own, but I have fiddled w/ the ingredients a bit, and made it "my own". Photos are mine.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The tartness of the rhubarb is perfectly offset by the delicate sweetness of the blueberries. Sigh.... this recipe is just plain GOOD!

Ingredients

1 box
[15-oz] pre-made, refrigerator pie crusts

PIE FILLING INGREDS:

2 1/2 c
cut up [fresh or frozen] rhubarb
2 1/2 c
fresh blueberries
1 tsp
lemon juice, fresh
3/4 c
sugar
1/4 c
all-purpose flour
1 Tbsp
tapioca, for thickener
1 pinch
ground nutmeg
1 dash(es)
salt

USE THIS FOR GLAZING PIE CRUST:

1 Tbsp
milk
1 Tbsp
coarse sugar, if desired

Directions Step-By-Step

1
Bring pie crusts to room temp, as directed on package.
When crusts are at room temp, handling them the way the box instructions tell you, put one of them into a 9" pie plate. (If you prefer to make a home-made crust for a two-crust pie, that's great! Go for it! ha!)
Preheat oven to 400°.
2
In a large bowl, toss the fruit w/ the lemon juice, to coat.
3
Mix in all other filling ingredients. Toss filling ingreds. gently, to mix.
4
Spoon into crust-lined pie plate.
5
Cut up the second crust into small rectangles, about 2" x 1-1/2" in size. [Hint: use a pizza cutter to do this; makes it really easy!] Lay these small rectangles across the pie filling, alternating rows, leaving about an inch between squares [to look like a checkerboard pattern]. Corners of the crust pieces should touch, from row to row. Take remaining pieces and line the edge of the pie crust with them, overlapping, if necessary. (See JAP's version of the checkerboard top in their photo, above).
TIP: use a small cookie cutter instead of cutting 2nd crust into rectangles. Lay cookie cutter shapes on top of filling for a creative look! I use my heart- or star- or flower-shaped bread tubes as cutters; the shapes look great on top of pies! I used the flower-shaped bread tube in the main recipe photo).
6
Brush the crust with the milk, using a soft pastry brush. Friends from where I used to live in New England call this "washing its face!"
Sprinkle the coarse sugar onto the milky crust.
7
Cover the crust edge with foil, to prevent excessive browning
HINT: instead of using several thin strips of foil around edges, and fighting w/them to stay on, try this ... tear off a square of foil, and cut a circle out of the middle, leaving a "frame" of about 2" to cover the outer edge of the pie.
Remove foil during the last 15 - 20 minutes of baking time.
8
Bake for approx 45 - 50 minutes, or until the filling is bubbly in the middle and the crust is a pretty golden brown. PROTECT YOUR OVEN by putting pie onto a cookie sheet before putting in the oven. If it boils over, you'll have a real red/purple mess!
Cool to room temp before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Collection: Member's Choice