Bluebarb Pie

by0| PUBLISHED May 6, 2002 4:00 AM
Bluebarb Pie
See the Recipe. Scott S. Warren

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

Yield: makes One 9" Pie

For the Crust

  • 2 <sup>1</sup>⁄<sub>2</sub> cups flour
  • <sup>1</sup>⁄<sub>2</sub> tsp. salt
  • <sup>3</sup>⁄<sub>4</sub> cup vegetable shortening

For the Filling

  • 2 tbsp. cornstarch
  • 1 <sup>1</sup>⁄<sub>4</sub> lb. rhubarb stalks, cut into 1'' pieces
  • <sup>3</sup>⁄<sub>4</sub> cup sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. lemon zest
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
  • <sup>1</sup>⁄<sub>8</sub> 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.