BLUEBARB PIE
Make and share this Bluebarb Pie recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #dinner-party #pies #dietary #low-in-something #berries #blueberries #4-hours-or-less
You'll also love
Ehsan Ahmazay
[email protected]This pie is not worth the effort. It's not very good.
blaze
[email protected]I would not recommend this recipe. The pie was not good.
kami khan
[email protected]This recipe is a waste of time. The pie was bland and the crust was soggy.
jani master
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. The crust was a bit dry and the filling was too runny.
Maria Diaz
[email protected]This pie was a bit too sweet for my taste, but the crust was very good.
Dinhaushamisnny Hamujamba
[email protected]I'm not a big fan of bluebarb, but I thought this pie was pretty good. The crust was flaky and the filling was sweet and tangy.
Nadine Dyer
[email protected]This pie is a great way to use up fresh bluebarbs. It's also a delicious and easy-to-make dessert.
Daman Ali1234
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Tiffany grant
[email protected]This is the best bluebarb pie I've ever had! The filling is perfectly balanced between sweet and tart, and the crust is flaky and golden brown.
Tiliye Yakob
[email protected]The bluebarb pie was delicious! The crust was flaky and the filling was sweet and tart. I would definitely recommend this recipe.
Nthabiseng Mokwala
[email protected]This pie is so easy to make and it's always a hit with my friends and family.
Ranjita Tamang
[email protected]I was hesitant to try this recipe because I'd never had bluebarb before, but I'm so glad I did! The pie was amazing. The crust was flaky and the filling was sweet and tangy. I'll definitely be making this again.
Brian Gasparro
[email protected]I've made this pie several times now and it always comes out perfect. It's a great recipe for a special occasion or just a weeknight treat.
Thembelihle Mbatha
[email protected]This is my new favorite pie! The bluebarb filling is so unique and flavorful. I love the combination of sweet and tart.
Peerbux Khoso
[email protected]The bluebarb pie turned out great! The crust was golden brown and the filling was gooey and delicious. I served it with a scoop of vanilla ice cream and it was the perfect dessert.
Nisthobdho shihab
[email protected]This pie was a huge hit with my family! The crust was flaky and buttery, and the filling was sweet and tangy. I'll definitely be making this again.