Brhuberry Pie
Experience the perfect harmony of tart and sweet with this Brhuberry Pie, a luscious dessert that combines the bold tang of fresh rhubarb with the juicy sweetness of blueberries. Encased in a flaky, golden pie crust, this pie features a filling thickened with a blend of flour and cornstarch for the ideal consistency, while a hint of cinnamon adds warmth and depth. The buttery crust is brushed with an egg wash for that irresistible shine, and the bubbling fruit filling promises a melt-in-your-mouth experience. Quick to prep and easy to bake, this 9-inch pie is perfect for impressing guests or savoring with family. Serve it warm with a scoop of vanilla ice cream for a classic treat that’s sure to become a new favorite.
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Recipe Information
Ingredients
- 3 cups fresh rhubarb
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 2 9-inch crusts store-bought or homemade pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
Wash the rhubarb and blueberries thoroughly. Trim and chop the rhubarb into 1/2-inch pieces.
In a large bowl, combine the rhubarb, blueberries, granulated sugar, brown sugar, flour, cornstarch, cinnamon, and salt. Mix well to coat the fruit evenly.
Roll out one of the pie crusts and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the fruit mixture into the pie crust and distribute it evenly. Dot the fruit filling with small pieces of the unsalted butter.
Roll out the second pie crust and place it over the filling. Trim the excess dough, then pinch the edges of the top and bottom crusts together to seal. Optionally, crimp the edges for a decorative touch.
Cut a few small slits in the center of the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush it evenly over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. To prevent the edges of the crust from over-browning, you can cover them with foil halfway through the baking time.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Slice and serve the Brhuberry Pie on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 651.1 g | 237% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 282.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 543 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1982 mg | 42% | |
*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.
