Bluebarb Pie

13 ingredients
6 steps

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 -8 tablespoons ice water
  • FILLING
  • 1 1/2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups sliced fresh rhubarb or 4 cups frozen rhubarb, thawed
  • 2 cups fresh blueberries or 2 cups frozen blueberries, thawed
  • 1 tablespoon butter
  • 1 teaspoon 2% low-fat milk
  • coarse sugar (optional) or additional granulated sugar (optional)

Directions

  1. 1
    In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.
  2. 2
    On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  3. 3
    For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter.
  4. 4
    Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.
  5. 5
    Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
  6. 6
    Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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