Bluebarb Pie

Name: Bluebarb Pie
Total time: PT0D0H0M
Yield: makes One 9" Pie
Ingredients: 2 1 ⁄ 2 cups flour; 1 ⁄ 2 tsp. salt; 3 ⁄ 4 cup vegetable shortening; 2 tbsp. cornstarch; 1 1 ⁄ 4 lb. 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

Serves
makes One 9" Pie

SCOTT S. WARREN

Silverton's librarian, Jackie Leithauser, turned us on to this sweet-tart combination.

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 lb. 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

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Instructions

Step 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.

Step 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.

Step 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.