The original recipe for this makes 3 4.5" deep dish pies. If, like me, you decide that you'd rather just have one big pie, you'll notice that you have a little less filling than might otherwise be desired. However, if you take the pie to a party, you might also notice that it disappears rather quickly. So, this recipe is probably just fine for a 9" springform pan. It also makes it much easier to transport the pie!
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
Generally, most dessert recipes list needed ingredients by volume rather than by weight. That said, how many cups or pints of blueberries and rhubarb are needed to make this pie?
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I couldn't tell you. I switched over to weighted measurements for baking and haven't looked back. It's so much easier than dirtying measuring cups and worrying about whether the fact that my blueberries are smaller than standard blueberries matters!
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