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.
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- Pie after baking
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- Slice of bluberry/rhubarb pie – where’s the custard?
Blueberry and Rhubarb Pie
Prep time
Cook time
Total time
Author: Harry Jennerway
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
- Combine the flour, sugar, and salt.
- 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.
- 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.
- 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.
- If necessary add a little more water a few teaspoons at a time.
- Shape into two flat circles, wrap in plastic wrap, then refrigerate for at least 2 hours.
Blueberry & Rhubarb filling
- In a small bowl, combine the sugar, cornstarch, zest, and salt.
- In a large bowl, mix the blueberries, rhubarb, and lemon juice, then toss in the sugar and coat evenly.
Assembly
- Preheat the oven to 190C/375F.
- 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.
- Optional: Use the second disc to make a lattice top.
- Fill the pie shell with blueberry filling. Place the small pieces of butter over the top of the fruit.
- 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.
- Refrigerate the whole pie for 15 minutes until the dough is firm. Eggwash the crust and sprinkle coarse sugar generously over the top.
- Bake for 50-60 minutes until the filling is bubbling and the crust is golden brown.
- Remove from the oven and cool completely cool before serving.
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- Dough after chilling overnight
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- Mix the filling well
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- Pour into the lined pie dish
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- Place chunks of butter over the filling underneath the lattice
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- Covered with a lattice and ready to bake
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- Custom label for blueberry and rhubarb pie
