RHUBARB BLUEBERRY PIE RECIPES

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BLUEBERRY RHUBARB PIE RECIPE - FOOD.COM



Blueberry Rhubarb Pie Recipe - Food.com image

Make and share this Blueberry Rhubarb Pie recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
3 cups diced rhubarb
3 cups blueberries
pastry dough, for double-crust 9-inch pie

Steps:

  • Preheat oven to 400°.
  • Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
  • Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
  • Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

Nutrition Facts : Calories 124.8, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 120, CarbohydrateContent 31.6, FiberContent 2.2, SugarContent 24.8, ProteinContent 0.8

BLUEBERRY RHUBARB PIE RECIPE - NYT COOKING



Blueberry Rhubarb Pie Recipe - NYT Cooking image

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.

Provided by Julia Moskin

Total Time 1 hours

Yield 1 9-inch pie

Number Of Ingredients 11

Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 1/2 cups/312 grams rhubarb, trimmed and cut into 1/2- to 1-inch lengths
1 1/2 cups/226 grams blueberries or blackberries
3/4 cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
1/3 teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
1/2 tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water

Steps:

  • Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
  • In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
  • Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
  • Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
  • Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Nutrition Facts : @context http//schema.org, Calories 385, UnsaturatedFatContent 3 grams, CarbohydrateContent 76 grams, FatContent 7 grams, FiberContent 12 grams, ProteinContent 9 grams, SaturatedFatContent 4 grams, SodiumContent 835 milligrams, SugarContent 27 grams, TransFatContent 0 grams

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If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
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