Bonnie Blue Barb Pie
Indulge in a slice of homemade heaven with Bonnie Blue Barb Pie, a delightful fusion of sweet blueberries and tangy rhubarb encased in a buttery, flaky crust. This show-stopping dessert features a vibrant filling enhanced with a touch of cinnamon and a hint of zesty lemon, creating a perfect balance of flavors in every bite. Whether you opt for a classic full crust or an elegant lattice top sprinkled with coarse sugar, this pie is as stunning as it is delicious. Ideal for spring or summer gatherings, this recipe offers easy-to-follow steps and comes together just in time to satisfy your sweetest cravings. An irresistible treat for pie lovers, Bonnie Blue Barb Pie is the dessert you’ll want to savor again and again!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1.25 cups granulated sugar
- 6 tablespoons ice water
- 2 cups blueberries, fresh or frozen
- 2 cups rhubarb, chopped into 1/2 inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 unit egg, beaten
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1/4 teaspoon of salt.
Add the chilled, cubed butter to the flour and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two disks, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the blueberries, rhubarb, 1 1/4 cups of granulated sugar, 3 tablespoons of cornstarch, 2 tablespoons of lemon juice, and 1/2 teaspoon of ground cinnamon. Mix well and set aside.
On a floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish. Transfer the dough to the pie dish, letting the excess hang over the sides.
Pour the blueberry-rhubarb filling into the crust, spreading it evenly.
Roll out the second dough disk. You can either place it over the filling as a full crust or cut it into strips to create a lattice pattern. Trim and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 38.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
