Description
A balanced summer pie featuring the sharp tang of rhubarb and the deep sweetness of blueberries encased in a buttery, flaky crust.
Ingredients
Scale
- 4 cups blueberries
- 3 cups chopped rhubarb
- 1.5 cups granulated sugar
- 4 tbsp cornstarch
- 1/2 cup chilled unsalted butter, melted
- 1 tbsp lemon zest
- 1 tsp ground cinnamon
- 1 double crust pastry (rolled)
Instructions
- Preheat oven to 425F.
- Toss fruit with sugar, cornstarch, cinnamon, and zest.
- Stir in melted butter.
- Line pie plate with bottom crust.
- Fill crust with fruit mixture.
- Cover with top crust, crimp edges, and cut vents.
- Bake at 425F for 15 mins, then reduce to 375F for 30-40 mins until golden.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American