RB's BluBarb Pie
By
FH Browne
@fhbrowne
1
Blue Ribbon Recipe
I just loved the sweet and tartness of this pie. When you got a whole blueberry in a bite, it was a burst of flavor in your mouth. The fresh whipped cream on the top really topped it off nicely. Yummy!
The Test Kitchen
★★★★★ 4 votes5
Ingredients
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3/4 cwhite sugar
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3 Tbspcorn starch
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1/4 tspsalt
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1/4 tspcinnamon
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8 cfresh blueberries, washed and stemmed, divided
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3 cchopped fresh rhubarb, in 1/2-inch pieces
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2/3 cwater
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2 Tbspunsalted butter
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1 tsppure vanilla extract
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2 tsplemon juice, fresh squeezed is best
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1ten inch pie crust, baked and cooled
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1 ptwhipping cream, whipped
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3 Tbspconfectioner's sugar
How to Make RB's BluBarb Pie
- In a deep saucepan or soup pot combine the sugar, corn starch, salt, and cinnamon and stir to incorporate. Then add 5 cups of the blueberries and the water.
- Cook over medium-high heat while stirring for 10-12 minutes. While it's cooking lightly use a potato masher or bottom of a plastic glass to crush most of the blueberries. Bring to a boil and cook until mixture is very thick.
- Add the rhubarb, stir and cook for 2-3 minutes until it just begins to soften. Add the butter, vanilla and lemon juice and stir well. Remove from heat and let cool to room temperature.
- Add the remaining blueberries, carefully stirring them in so that you don't crush them. Pour into cooled, baked pie shell, cover with plastic wrap, and refrigerate for 2-4 hours.