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Bluebarb Pie

Bluebarb Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 65 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pastry

    • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • Fruit

    • 3 cups diced rhubarb
    • 1 ½ cups fresh blueberries

  • Dry Ingredients

    • 🧂 1 ⅓ cups white sugar
    • ⅓ cup all-purpose flour
    • ⅛ teaspoon ground nutmeg
    • 🧂 1 pinch salt

  • Liquid/Other

    • 🍋 ½ teaspoon lemon juice
    • 🧈 2 tablespoons butter, cut up
    • 🧂 1 tablespoon white sugar

STEPS

1

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place it on the lower oven rack.

2

Line a 9-inch pie plate with 1 pie pastry and set aside.

3

Toss together rhubarb and blueberries in a large bowl. Stir in 1 1/3 cups white sugar, flour, lemon juice, nutmeg, and salt until evenly mixed. Pour this mixture into the prepared pie plate and dot with butter.

4

Cover with the remaining pie pastry, flute the edges, and cut steam vents in the top crust. Sprinkle with 1 tablespoon of sugar. Cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie on a baking sheet.

5

Bake in the preheated oven for 15 minutes at 425°F (220°C).

6

Reduce the oven temperature to 350°F (175°C) and bake for 35 minutes more.

7

Remove the aluminum foil and continue baking for 15 minutes until the crust is golden and juices bubble through the slits.

8

Cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

432

Calories

  • 4
    Protein
  • 65
    Carbs
  • 18
    Fats

💡 Ensure your rhubarb is fresh and crisp for the best flavor.Thaw the pie pastry completely to avoid uneven baking.Use foil to protect the crust edges from excessive browning.Serve with a scoop of vanilla ice cream for an added treat.