Blueberry Rhubarb Pie
Published March 28, 2017
Andrew Scrivani for The New York Times
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 ½ cups/312 grams rhubarb, trimmed and cut into ½- to 1-inch lengths
1 ½ cups/226 grams blueberries or blackberries
¾ cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
⅓ teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
½ tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water
Nutritional analysis per serving
226 grams carbs; 15 milligrams cholesterol; 966 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 12 grams fiber; 837 milligrams sodium; 9 grams protein; 177 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- Step 2
In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within ½-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Step 3
Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Step 4
Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Step 5
Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Private Notes
Comments
I freeze homegrown and farmers market rhubarb and berries so that I can enjoy this pie year round. When making the filling, don't defrost the fruit, but use it frozen. You may need to add some extra time at the end, Watch for steady bubbling coming through the vents and listen for the "sizzle whump".
This pie is BOMB. I almost ate the whole thing in one sitting. Like others, cut down sugar to 1/2 cup. I used Alison Roman's piecrust recipe and a bit of ginger since I don't have nutmeg. Topped with some fresh whipped cream. This was my first pie and I cannot tell you how easy and rewarding it was. She's a keeper!
Dope delicious pie... blueberries work so much better than strawberries. Although they're about double the carb per serving so keep that in mind. I use two tablespoons corn starch instead of the flour and tapioca. And I drop it down to 1/2 cup of sugar.
A friend at work recommended this, and because I love rhubarb, pie, rhubarb pie, but NOT strawberry rhubarb pis, I was intrigued. And I loved it! Such a lovely purple color, I felt like I was in Brambly Hedge. Did not share with anyone outside the household.
I used blackberries but did not like the combination with rhubarb as well as strawberry and rhubarb. I thought the pie filling was quite dull. I hardly tasted the blackberries at all. This pie was missing the contrast between the tartness of the rhubarb and the sweetness of the strawberry.
Absolutely love this pie! I've never tried the blueberry-rhubarb comination before--It's wonderful. Like others, I decreased the sugar to 1/2 c with a slightly tart pie as a result. I like it that way, but if you like things sweet, make it as directed. The pie crust recipe was also excellent--I'll use it regularly.