J
Jeanh
Guest
Bluebarb Pie
INGREDIENTS:
FOR THE CRUST:
2 1/2 cups flour
1/2 tsp. salt
3/4 cup vegetable shortening
FOR THE FILLING:
2 tbsp. cornstarch
1 1/4 lbs. rhubarb stalks, cut into 1'' pieces
3/4 cup sugar
1/2 tsp. lemon zest
1/2 tsp. ground cinnamon
1/8 tsp. salt
1 cup blueberries (thaw and drain, if frozen)
2 tbsp. butter
1 egg, lightly beaten
DIRECTIONS:
1. Combine flour and salt in a large bowl. Cut in shortening with a fork until mixture resembles coarse cornmeal. Add 6–8 tbsp. ice water, 1 tbsp. at a time, stirring until dough holds together. Cover and refrigerate for 1 hour.
2. Dissolve cornstarch in 1/3 cup water in a medium saucepan. Add rhubarb, sugar, lemon zest, cinnamon, and salt, and cook, stirring, over medium heat for 2 minutes. Remove from heat, cool slightly, and add blueberries.
3. Preheat oven to 425°. Roll out dough into 2 12'' rounds on a floured surface. Line a 9'' pie pan with 1 round, add filling, and dot with butter. Cut remaining round into 6 strips, and "weave" a top crust. Brush crust with egg and bake for 10 minutes. Reduce heat to 350° and bake until crust is brown, about 40 minutes.
INGREDIENTS:
FOR THE CRUST:
2 1/2 cups flour
1/2 tsp. salt
3/4 cup vegetable shortening
FOR THE FILLING:
2 tbsp. cornstarch
1 1/4 lbs. rhubarb stalks, cut into 1'' pieces
3/4 cup sugar
1/2 tsp. lemon zest
1/2 tsp. ground cinnamon
1/8 tsp. salt
1 cup blueberries (thaw and drain, if frozen)
2 tbsp. butter
1 egg, lightly beaten
DIRECTIONS:
1. Combine flour and salt in a large bowl. Cut in shortening with a fork until mixture resembles coarse cornmeal. Add 6–8 tbsp. ice water, 1 tbsp. at a time, stirring until dough holds together. Cover and refrigerate for 1 hour.
2. Dissolve cornstarch in 1/3 cup water in a medium saucepan. Add rhubarb, sugar, lemon zest, cinnamon, and salt, and cook, stirring, over medium heat for 2 minutes. Remove from heat, cool slightly, and add blueberries.
3. Preheat oven to 425°. Roll out dough into 2 12'' rounds on a floured surface. Line a 9'' pie pan with 1 round, add filling, and dot with butter. Cut remaining round into 6 strips, and "weave" a top crust. Brush crust with egg and bake for 10 minutes. Reduce heat to 350° and bake until crust is brown, about 40 minutes.
