Best 6 Rbs Blubarb Pie Recipes

RB'S BLUBARB PIE

Steps:

• 1. In a deep saucepan or soup pot combine the sugar, corn starch, salt, and cinnamon and stir to incorporate. Then add 5 cups of the blueberries and the water.
• 2. Cook over medium-high heat while stirring for 10-12 minutes. While it's cooking lightly use a potato masher or bottom of a plastic glass to crush most of the blueberries. Bring to a boil and cook until mixture is very thick.
• 3. Add the rhubarb, stir and cook for 2-3 minutes until it just begins to soften. Add the butter, vanilla and lemon juice and stir well. Remove from heat and let cool to room temperature.
• 4. Add the remaining blueberries, carefully stirring them in so that you don't crush them. Pour into cooled, baked pie shell, cover with plastic wrap, and refrigerate for 2-4 hours.
• 5. Just before serving whip cream with 3 tablespoons of confectioner's sugar until it forms stiff peaks. Cover pie with the whipped cream and decorate with fresh blueberries. Go all out and cover it with fruit or just make a simple design. Serve.

AMAZING BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

BLUEBERRY-RHUBARB SLAB PIE

Steps:

• Prepare the pastry: In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture is the texture of coarse sand with some larger pieces of butter. Drizzle in 1/3 cup ice water and pulse the mixture about 5 times or until the mixture is crumbly, but evenly moistened and holds together when you squeeze a bit in your hands. Add up to 3 more tablespoons ice water, but stop before the mixture becomes too wet.
• Tip the mixture out onto a large piece of plastic wrap. Using the plastic wrap, press the crumbs together. Divide the dough into thirds; tightly wrap one portion in plastic wrap, then combine the other two portions and wrap that larger piece of dough well in plastic wrap. Use a rolling pin to press both dough portions into two flat rectangles. Chill for at least 2 hours. (You can chill dough for up to 3 days in the fridge or freeze it for up to 3 months.)
• Meanwhile, prepare the filling: In a small saucepan, combine the rhubarb, 3 cups blueberries, the maple syrup and salt. Cook the mixture over medium heat, stirring occasionally, until the rhubarb has started to break down and the blueberries have started to release some of their juices, about 10 minutes.
• Transfer a few tablespoons of the liquid from the saucepan to a small bowl. Add the cornstarch and whisk until dissolved. Return the cornstarch mixture to the pan and cook, stirring, until the blueberry mixture has thickened, 2 minutes. Remove the pan from the heat and stir in the remaining 1 1/2 cups blueberries and the ginger. Let this mixture cool completely.
• On a lightly floured piece of parchment, roll the larger portion of dough into an 11-by-13-inch rectangle. Trim the edges into straight lines. Transfer the parchment with the dough to a rimmed baking sheet. Roll the smaller portion of dough out to a 7-by-15-inch rectangle on a floured piece of parchment. Using a fluted pastry wheel or a sharp knife, cut the dough lengthwise into seven 1-inch-thick strips.
• Spread the filling over the uncut rectangle, leaving a 1-inch border on all sides. Lay the strips of pastry over the filling on the diagonal, spacing the strips about 1/2 inch apart. Trim the strips so that they are even with the edge of the rectangle. Fold the edges up and over the filling and the strips and press the corners to seal. (Press with the tines of a fork, if desired.) Wrap lightly with plastic wrap and freeze for at least 30 minutes (and up to 2 hours).
• Heat the oven to 400 degrees. Using the parchment, transfer the chilled pie to another rimmed baking sheet. (You don't want to bake it on the cold sheet.) Brush the beaten egg all over the pastry and sprinkle with sanding sugar.
• Bake until the pastry is deep golden brown and the filling is bubbling in spots, 50 to 60 minutes. Transfer pan to rack to cool for at least 1 hour before slicing.

BLUEBARB PIE

Steps:

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap; refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Trim crust even with rim of plate. , For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter., Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, make additional dough and use to create cutouts to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BLUEBERRY RHUBARB PIE

Steps:

• Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
• In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
• Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
• Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
• Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

BLUEBARB PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
• Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.
• Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.
• Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.