Blueberry And Rhubarb Pie Recipe

Name: Blueberry And Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/4 teaspoon salt; 2/3 cup butter cold; 7 tablespoons cold water; 120 ounces rhubarb cut in cubes; 1 pound blueberries; 1 orange zest; 100 grams turbinado; 1 egg yolks for gilding; 4 tablespoons corn starch; cream thick

Servings: persons

2 cups flour
1/4 teaspoon salt
2/3 cup butter cold
7 tablespoons cold water
120 ounces rhubarb cut in cubes
1 pound blueberries
1 orange zest
100 grams turbinado
1 egg yolks for gilding
4 tablespoons corn starch
cream thick

1
Dough Preparation:
2
Mix flour and salt in a large bowl.
3
Cut the butter into the flour, and mix until obtaining a crumble dough consistency. Gradually add the water.
4
Mix until the dough sticks on your fingers.
5
Cover with plastic wrap and refrigerate 1 hour.
6
Preheat oven to 390 degrees Fahrenheit.
7
Roll out the dough into a mold. Save a portion for the top, preferably using a mold clip.
8
Pie Filling:
9
Combine the rhubarb, blueberries, orange juice and the cornstarch, then pour the filling.
10
Arrange the dough strips on top.
11
Make an egg wash mixture by whipping one egg yolk with a tablespoon of heavy cream.
12
Brush with egg wash and sprinkle turbinado sugar.
13
Bake for 30 to 45 minutes in the oven according to the color of the dough. If it starts to become too dark, put aluminum paper on top and let it cook for a few more minutes.
14
Serve hot with thick cream.

659

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 2 cups flour, 1/4 teaspoon salt, 2/3 cup butter cold, 7 tablespoons cold water, and more.

Yes, Blueberry And Rhubarb 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.

Blueberry And Rhubarb Pie

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