See the Recipe. Scott S. Warren

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

Bluebarb Pie Bluebarb Pie
This pie, full of freshly picked rhubarb, offers the perfect sweet-tart combination.
Yield: makes One 9" Pie

For the Crust

  • 2 12 cups flour
  • 12 tsp. salt
  • 34 cup vegetable shortening

For the Filling

  • 2 tbsp. cornstarch
  • 1 14 lb. rhubarb stalks, cut into 1'' pieces
  • 34 cup sugar
  • 12 tsp. lemon zest
  • 12 tsp. ground cinnamon
  • 18 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 13 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.