Delicious Blueberry Rhubarb Pie Recipe

Indulge in the deliciousness of this amazing blueberry rhubarb pie. The combination of sweet blueberries and tangy rhubarb creates a perfect balance of flavors. With a buttery crust and a cinnamon crumble topping, this pie is a sure crowd-pleaser. Serve it warm with a scoop of ice cream for a truly delightful treat. This recipe is easy to follow and will yield a pie that is as beautiful as it is delicious.

Ingredients

• 2 cups fresh blueberries
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• For the crust:
• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
• For the crumble topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Directions

1. In a large mixing bowl, combine the blueberries, rhubarb, sugar, flour, lemon juice, lemon zest, vanilla extract, cinnamon, and salt. Mix well until all the ingredients are evenly incorporated. Set aside to macerate for about 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. In a separate mixing bowl, prepare the crust by whisking together the flour, sugar, and salt. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two equal portions.
5. On a lightly floured surface, roll out one portion of the dough to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides.
6. Pour the macerated blueberry rhubarb filling into the pie crust, spreading it out evenly.
7. In a small bowl, prepare the crumble topping by whisking together the flour, sugar, butter, and cinnamon until the mixture forms crumbles.
8. Sprinkle the crumble topping over the filling, covering it completely.
9. Roll out the remaining portion of dough and cut it into strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other. Trim any excess dough hanging over the edges of the pie dish.
10. Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
12. Serve the blueberry rhubarb pie warm or at room temperature. Optionally, serve it with a scoop of vanilla ice cream for a delicious treat.

Interesting Facts