Well, why not make it a blueberry Tuesday?Â Here is another blueberry goodie to keep us from feeling blue so early in the work week.
Cooking with Amy is tempting our tummies with this delicious Rhubarb Blueberry Pie recipe.Â This pie makes a beautiful centerpiece for any summer party.Â Enjoy!
Ingredients for Crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 10 tablespoons unsalted butter, frozen
- About 5 tablespoons ice water, maybe a little more
Ingredients for Filling:
- 2 cup rhubarb cut into smallish chunks
- 2 cup blueberries
- 1/2 cup sugar
- 3 tbsp. cornstarch
Mix filling ingredients together and set aside.
Whiz the first three ingredients for 10 seconds. Cut the butter into about 10-15 pieces and toss it in the food processor. Pulse until the butter is in pea-sized chunks, no smaller.
Add the water a little at a time and pulse until the dough is super crumbly but will hold together if you squeeze it. Don’t process it into a “ball”.
Dump dough into a bowl and squeeze it into a ball then flatten the ball into a disk, wrap in plastic wrap and refrigerate for at least an hour.
Heat oven to 425 F or 220 C. Roll out the dough. Press dough into an 8 inch pie pan, toss the filling ingredients well and place in the pan.
Use the scraps to form lattice strips. Weave strips across the top of your pie. Place pie on a baking sheet covered in foil, parchment or a silicone baking mat. After 20 minutes check to make sure it’s not getting to brown and turn it around in the oven to ensure even baking. Bake for another 20 minutes (40 minutes total). The sugar and cornstarch should be completely dissolved.
Let cool for as long as you can bear, at least 45 minutes. Serve warm, with vanilla ice cream of course.