May 6, 2002

Bluebarb Pie

Credit: Scott S. Warren

MAKES A 9'' PIE

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

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

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.

This article was first published in Saveur in Issue #11

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Ratings & Reviews (1)

by azahorik on 2011-07-14

Great idea, but the filling never quite 'gelled' for me, staying relatively chunky and heterogeneous. I used lard instead of shortening from the crust, but otherwise followed the recipe as written. If I had to do it again, I might try cooking the filling for longer on the stovetop to get it to pull together better.

Great concept, though, and I have a pictures of my attempt at http://blog.smiling-web.com/food/2011/07/meat-mecca/. (At the bottom of the post, for the curious.)

Bluebarb Pie Reviewed by azahorik on Jan 6. Great idea, but the filling never quite 'gelled' for me, staying relatively chunky and heterogeneous. I used lard instead of shortening from the crust, but otherwise followed the recipe as written. If I had to do it again, I might try cooking the filling for longer on the stovetop to get it to pull together better.

Great concept, though, and I have a pictures of my attempt at http://blog.smiling-web.com/food/2011/07/meat-mecca/. (At the bottom of the post, for the curious.)
Rating: