RHUBERRY PIE

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Rhuberry Pie image

The tartness of the rhubarb is perfectly offset by the delicate sweetness of the blueberries. Sigh.... this recipe is just plain GOOD!

Provided by Terrie Hoelscher

Categories     Pies

Time 1h5m

Number Of Ingredients 13

1 box [15-oz] pre-made, refrigerator pie crusts
PIE FILLING INGREDS:
2 1/2 c cut up [fresh or frozen] rhubarb
2 1/2 c fresh blueberries
1 tsp lemon juice, fresh
3/4 c sugar
1/4 c all-purpose flour
1 Tbsp tapioca, for thickener
1 pinch ground nutmeg
1 dash(es) salt
USE THIS FOR GLAZING PIE CRUST:
1 Tbsp milk
1 Tbsp coarse sugar, if desired

Steps:

  • 1. Bring pie crusts to room temp, as directed on package. When crusts are at room temp, handling them the way the box instructions tell you, put one of them into a 9" pie plate. (If you prefer to make a home-made crust for a two-crust pie, that's great! Go for it! ha!) Preheat oven to 400°.
  • 2. In a large bowl, toss the fruit w/ the lemon juice, to coat.
  • 3. Mix in all other filling ingredients. Toss filling ingreds. gently, to mix.
  • 4. Spoon into crust-lined pie plate.
  • 5. Cut up the second crust into small rectangles, about 2" x 1-1/2" in size. [Hint: use a pizza cutter to do this; makes it really easy!] Lay these small rectangles across the pie filling, alternating rows, leaving about an inch between squares [to look like a checkerboard pattern]. Corners of the crust pieces should touch, from row to row. Take remaining pieces and line the edge of the pie crust with them, overlapping, if necessary. (See JAP's version of the checkerboard top in their photo, above). TIP: use a small cookie cutter instead of cutting 2nd crust into rectangles. Lay cookie cutter shapes on top of filling for a creative look! I use my heart- or star- or flower-shaped bread tubes as cutters; the shapes look great on top of pies! I used the flower-shaped bread tube in the main recipe photo).
  • 6. Brush the crust with the milk, using a soft pastry brush. Friends from where I used to live in New England call this "washing its face!" Sprinkle the coarse sugar onto the milky crust.
  • 7. Cover the crust edge with foil, to prevent excessive browning HINT: instead of using several thin strips of foil around edges, and fighting w/them to stay on, try this ... tear off a square of foil, and cut a circle out of the middle, leaving a "frame" of about 2" to cover the outer edge of the pie. Remove foil during the last 15 - 20 minutes of baking time.
  • 8. Bake for approx 45 - 50 minutes, or until the filling is bubbly in the middle and the crust is a pretty golden brown. PROTECT YOUR OVEN by putting pie onto a cookie sheet before putting in the oven. If it boils over, you'll have a real red/purple mess! Cool to room temp before serving.

Snigdha Sen
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I made this pie for a potluck and it was a huge hit! Everyone loved it and I got so many compliments.


Shakil Arif
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This pie is a must-try for rhubarb lovers. The filling is tart and sweet, and the crust is flaky and buttery. I highly recommend it.


Lisa Rush
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I love this recipe! The rhubarb filling is so flavorful and the crust is so flaky. It's the perfect pie for any occasion.


Ethan Ranken
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This is my go-to rhubarb pie recipe. It's simple, delicious, and always a crowd-pleaser.


Hacibul hacibulhasan
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I've made this pie several times and it's always perfect. The recipe is easy to follow and the pie always turns out delicious.


PstZxrnix
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This pie is so easy to make and it's always a hit with my family and friends. I love that I can use fresh rhubarb from my garden.


Ayub Mohamed
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I'm not usually a fan of rhubarb pie, but I decided to give this recipe a try and I'm so glad I did! The filling is perfectly tart and sweet, and the crust is flaky and delicious.


Yubraj Bhattarai
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This recipe is a game-changer! I've tried so many rhubarb pie recipes before, but this one is by far the best. The filling is perfectly balanced and the crust is to die for.


Zaid Momani
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Just made this pie and it's delicious! The rhubarb filling is tart and sweet, and the crust is flaky and buttery. I highly recommend this recipe.


Derrick Ray
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This is probably the best rhubarb pie I have ever had! The filling was so smooth and creamy, and the crust was perfectly flaky. I will definitely be making this again.


Valerie kamati
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I followed the recipe exactly and it turned out perfect! The rhubarb filling was so flavorful and the crust was so crispy! This pie is definitely a keeper.


Semujju Abdulkarim
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This rhubarb pie recipe is a classic for a reason! The filling is perfectly tart and sweet, and the crust is flaky and golden brown. I can't wait to use this recipe for my next garden party, everyone will love it.