Blubarb Pie Frozen blueberries will work just fine, but you need to use fresh rhubarb. Chilling the pie before baking will help it keep its shape. Pie Pastry for a double crust 9-inch pie 1-1/3 cups granulated sugar +1 tablespoon 3 tablespoons instant tapioca 1 tablespoon flour 2 cups fresh rhubarb, cut into ½-pieces 2 cups fresh or thawed frozen blueberries 2 tablespoons unsalted butter, cut into small bits 1 egg beaten with ¼ teaspoon salt Preheat oven to 400 degrees. Prepare pastry and chill thoroughly. Combine tapioca and flour in a spice grinder or small food processor and pulverize. Add to the 1-1/3 cups sugar. Turn rhubarb into pastry-lined 9-inch pie pan; sprinkle with half of the sugar mixture. Repeat with blueberries and remaining sugar mixture. Dot with butter. Cover with top crust which has slits cut in it or lattice strips. Seal and flute edges. Chill the pie for 1 hour (or place in the freezer for 20 minutes). Brush with the beaten egg mixture and sprinkle with 1 tablespoon sugar. Bake for 25 minutes in the preheated 400-degree oven. Reduce oven temperature to 350 degrees and bake 30 to 40 minutes more until golden brown and juice begins to bubble through slits in crust. Serve warm or at room temperature with vanilla ice cream if desired
Posted on: Fri, 14 Mar 2014 16:23:13 +0000
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