Bluebarb Pie Recipe

Name: Bluebarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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
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
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
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
Bake at 400u00b0 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
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.

577

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon salt, 2/3 cup shortening, 6 -8 tablespoons ice water, and more.

Yes, Bluebarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bluebarb Pie

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