Pie season is in its full swing! Cherry, berry, stone fruit, and all kinds of delicious pies are everywhere I look.
Last weekend I went to a farmers market, and one of the vegetables I bought there was locally grown rhubarb.
First, I thought of making strawberry rhubarb pie, but when I got home I found some good looking blueberries in my fridge, so I decided to make blueberry rhubarb pie instead. It turned out so delicious that I ended up making it twice in one week.
1 pie shell
1 lb blueberries
1 lb rhubarb
3/4 cup unrefined cane sugar
3 tbsp corn starch
6 tbsp cold butter, cut into small pieces
1/2 cup minus 1 tbsp unbleached all-purpose flour
1/4 cup whole wheat flour
1 tbsp wheat germ (optional)
1/3 cup unrefined cane sugar or brown sugar
1/4 tsp salt
1 ¼ cups unbleached all-purpose flour
1/4 tsp salt
7 tbsp butter, cut into small pieces (For flaky crust place the butter pieces and the flour into the freezer for 10 minutes)
4 to 5 tbsp ice water
In a blender or bowl, pulse or stir the flour and salt. Add in the butter and pulse, or using a pastry blender cut in the butter, until the mixture resembles coarse crumbs. Add the water, 1 tbsp at a time. Pulse or mix until mixture comes together. With your hands shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
In a blender or bowl, pulse or stir the flours, wheat germ, sugar, and salt. Add in the butter and pulse, or using pastry blender cut in the butter, until the mixture resembles coarse crumbs. Place the mixture into the fridge.
Remove the pie shell from the fridge. On a lightly floured surface, pat the dough down and roll out into a circle with an inch hanging over a pie dish. Transfer the pastry to the pie dish. Press the pie shell lightly into the bottom and sides of the pie dish.
Fold the overhang under the dough to create a stand-up edge. Place one index finger on the inside edge of the pie shell and with the thumb and index finger of the other hand, press on the pastry to make a curved flute, leaving 1/4 inch between flutes.
Cover the pie dish with a piece of plastic wrap and place in the fridge for at least 20 to 30 minutes.
Line a baking sheet with tin foil, and place it on the bottom third of the oven. Preheat the oven to 400 F.
In a colander, gently rinse the blueberries and set aside to drain.
In a small bowl, mix the sugar and corn starch.
Cut the rhubarb into small pieces. Pat dry the blueberries. Place the blueberries and rhubarb in a large bowl. Add in most of the sugar mixture, leaving some to sprinkle on the bottom of the pie shell. Gently mix to incorporate all the ingredients.
Remove the pie shell from the fridge and sprinkle with the remaining sugar mixture.
Add the filling and sprinkle over the crumb topping.
Reduce the oven temperature to 375 F. Place the pie into the oven and bake for 1 hour or until the crust turns light brown and the crumble topping is golden brown. Check on the pie in 20 to 30 minutes after placing it into the oven; if the edges of the pie start to over brown, tent them with tin foil.
Remove the pie from the oven and let cool completely before slicing.
Serve with a scoop of vanilla ice cream or custard.