This pie is awesome, part of my Mom's recipe and an idea from a bakery I ate at. You have the blueberry in a creamy paste, then whole blueberries then chunks of fresh rhubarb. Sweet crunch blueberries, slightly tangy rhubarb - a great partnership. Covered with freshly whipped cream....think you'll love it.
Notes from the Test Kitchen:
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!
1In 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.
2Cook 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.
3Add 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.
4Add 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.
5Just before serving whip cream with 3 tablespoons of confectioner's sugar until it forms stiff peaks. Cover pie with the whipped cream and decorate with fresh blueberries. Go all out and cover it with fruit or just make a simple design. Serve.