BLUEBARB PIE
After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.
Provided by Sarah Rose
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
- Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.
- Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.
- Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 65.4 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 275.8 mg, Sugar 38.2 g
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Julian Vereen
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The bluebarb filling was especially popular.
Nikki Bruce
[email protected]This is the best bluebarb pie recipe I've ever tried. The filling is perfectly balanced and the crust is so flaky. I highly recommend this recipe.
Johannes Metsing
[email protected]I've been making this pie for years and it's always a crowd-pleaser. The bluebarb filling is always a hit, and the crust is always flaky and delicious.
Goutam Mondol
[email protected]This pie is a bit time-consuming to make, but it's worth it. The result is a beautiful and delicious pie that's perfect for any occasion.
Stylish Sylvie
[email protected]I made this pie for a bake sale and it was a huge success. Everyone loved it! The bluebarb filling was especially popular.
Joe Gosney
[email protected]This pie is a bit too sweet for my taste, but it's still very good. I think I'll try using less sugar next time.
Malik Nadir
[email protected]I've made this pie several times and it's always a hit. I love the combination of bluebarb and lemon. It's the perfect summer pie.
Ammar Shah
[email protected]This pie is a great way to use up leftover bluebarb. I always have a bunch of bluebarb left over after I make jam, so this is a great way to use it up.
John Pritex
[email protected]I'm not a big fan of bluebarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was actually really good. The bluebarb filling was sweet and tart, and the crust was flaky and buttery.
Dez Dean
[email protected]This pie is so easy to make and it's always a hit with my family. I love that I can use frozen bluebarb so I can make it any time of year.
[email protected] Khadka
[email protected]I had a hard time finding bluebarb, so I used blueberries and raspberries instead. The pie still turned out great!
Javad Aziz
[email protected]This pie is a bit sweet for my taste, but it's still very good. I think I'll try using less sugar next time.
Stephan Pintremane
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The bluebarb filling was especially popular.
Fahad
[email protected]This is the best bluebarb pie recipe I've ever tried. The filling is perfectly balanced and the crust is so flaky. I highly recommend this recipe.
Asif Jani
[email protected]I've been making this pie for years and it's always a crowd-pleaser. The bluebarb filling is always a hit, and the crust is always flaky and delicious.
Liaquat afgani L
[email protected]This pie is a bit time-consuming to make, but it's worth it. The result is a beautiful and delicious pie that's perfect for any occasion.
elizabeth valadez
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it. The bluebarb filling is amazing! It's the perfect balance of sweet and tart. The crust is also very good. I will definitely be making this pie again.
Onela Time
[email protected]This was my first time making a bluebarb pie and it turned out great! I followed the recipe exactly and it was perfect. The crust was golden brown and the filling was thick and gooey.
Mpho Madalane
[email protected]I've made this pie a few times now and it's always a hit. The bluebarb filling is so unique and delicious. I love the combination of sweet and tart.
Susma Bohora
[email protected]My family loved this recipe! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.