After a briefly rainy hiatus from our California weather, summer is back on. The sky is bright blue, the air is warm, and it's time for pie. Yes, summertime = pie -- it's basic algebra! Last summer, I made a pie almost every Sunday, and it's a tradition I'm looking forward to keeping this year.
This blueberry rhubarb pie was inspired by Ina Garten, who posed an excellent question on her Food Network series: "Everyone's heard of strawberry and rhubarb, but why not try blueberry?" She shared this recipe for a delicious jam that can be kept in the fridge and used for everything. I decided to go straight to pie.
Ingredients
For the filling
Directions
In a sauce pot, add all the ingredients for the filling, stir, then put the lid on and leave on medium heat for 5-10 minutes. Once it's bubbling, take the lid off, stir, and reduce to a simmer. Let it simmer for 30-40 more minutes until the stalks have disintegrated. Turn off the heat and let cool.
In a buttered pie dish, either lay out the store bought pie crust, or firmly press the homemade crust to the bottom of the pan, using a mug, cup, or measuring cup to press down evenly. Put the homemade crusted pan in the oven for 10 minutes at 450 degrees Fahrenheit to crisp it before adding the filling. If you use the store-bought crust, you can add the filling. Add some small cubes of butter to the pie.
Once the filling is added, you can do a few things:
This blueberry rhubarb pie was inspired by Ina Garten, who posed an excellent question on her Food Network series: "Everyone's heard of strawberry and rhubarb, but why not try blueberry?" She shared this recipe for a delicious jam that can be kept in the fridge and used for everything. I decided to go straight to pie.
Ingredients
For the filling
- 5 cups of 1-in chopped rhubarb
- 1.5 cups of blueberries (or 1 plastic container; the more the merrier)
- 2.5 cups of white sugar
- 2 tbsp lemon zest
- 1/2 finely diced green apple
- 2 tbsp cassis liqueur
- 1.4 cup corn starch
For the pie crust
- 1 store-bought pie crust (thin, French style) or 1 box Nilla wafers + 1/2 stick butter, crushed and mixed.
In a sauce pot, add all the ingredients for the filling, stir, then put the lid on and leave on medium heat for 5-10 minutes. Once it's bubbling, take the lid off, stir, and reduce to a simmer. Let it simmer for 30-40 more minutes until the stalks have disintegrated. Turn off the heat and let cool.
In a buttered pie dish, either lay out the store bought pie crust, or firmly press the homemade crust to the bottom of the pan, using a mug, cup, or measuring cup to press down evenly. Put the homemade crusted pan in the oven for 10 minutes at 450 degrees Fahrenheit to crisp it before adding the filling. If you use the store-bought crust, you can add the filling. Add some small cubes of butter to the pie.
Once the filling is added, you can do a few things:
- Use a second pie crust dough to make a lattice (I tried this and it broke LOL)
- Use left over pie crust dough to break up and crumble into the pie, like a cobbler
- Make a meringue and whip on top before putting in the oven
Once your pie is ready for the oven, put it in at 450 degrees Fahrenheit for 30-40 minutes. Let it cool for 15 minutes before serving for easier cutting.
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