19 Apr 2014

Blueberry and Rhubarb Pie

No Comments Baking and Tarts / Pies

The first (forced) crop of rhubarb is out, and this blueberry rhubarb pie goes really well with custard. Patsry can be hit and miss, but this recipe made enough for a 6″ circular pie dish with a lattice top. It doesn’t need blind baking and holds together well despite the liquid in the filling.



Blueberry and Rhubarb Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 6" pie
Ingredients
Pastry
  • 175g (1⅓c) pastry flour
  • 40g (1/3c) all-purpose flour
  • 12g (1 tbsp) sugar
  • 1 tsp kosher salt
  • 115g (1/2c) unsalted butter, cold, diced
  • 30g (1/8c) shortening, cold, diced
  • 60ml (1/4c) ice water
  • 1 teaspoon distilled white vinegar
Blueberry & Rhubarb filling
  • 300g blueberries, frozen or fresh
  • 125g rhubarb, cut into 1 inch dice
  • ½ tablespoon fresh lemon juice
  • 92g sugar
  • 3 tbsp cornstarch
  • ½ tsp lemon zest
  • ¼ tsp salt
  • 30g unsalted butter, cold, diced
Directions
Pastry
  1. Combine the flour, sugar, and salt.
  2. Mix on low speed with the butter and shortening until the mixture look shaggy and the pieces of butter are pea sized. Smush any large chunks with your fingers.
  3. Mix the ice water and vinegar, then add to the flour/butter on low speed. Mix briefly with a few rotations, but do not let the dough come together.
  4. Scrape the sides and bottom of the mixer to remove any pockets of dry ingredients, then squeeze a small amount of dough in your hand - it should form a clump.
  5. If necessary add a little more water a few teaspoons at a time.
  6. Shape into two flat circles, wrap in plastic wrap, then refrigerate for at least 2 hours.
Blueberry & Rhubarb filling
  1. In a small bowl, combine the sugar, cornstarch, zest, and salt.
  2. In a large bowl, mix the blueberries, rhubarb, and lemon juice, then toss in the sugar and coat evenly.
Assembly
  1. Preheat the oven to 190C/375F.
  2. Unwrap one disk of dough on a floured surface, then roll out to about 6" in wide and 3mm (1/8th") thick. Line 4.5" pie tin and gently press the dough into the sides of the pan. Trim the excess dough to a 2cm - 2.5cm (1") overhang.
  3. Optional: Use the second disc to make a lattice top.
  4. Fill the pie shell with blueberry filling. Place the small pieces of butter over the top of the fruit.
  5. Optional: Create your lattice top using the second disc. Cut strips and trim, then fold over the excess towards the middle. Crimp around the edge about 1cm (1/2") thick. Check out Food52's tutorial for lattices if you're unsure.
  6. Refrigerate the whole pie for 15 minutes until the dough is firm. Eggwash the crust and sprinkle coarse sugar generously over the top.
  7. Bake for 50-60 minutes until the filling is bubbling and the crust is golden brown.
  8. Remove from the oven and cool completely cool before serving.

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