Rbs Blubarb Pie Recipes

BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400°.
• Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
• Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
• Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

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 one portion is slightly larger than the other; wrap each in plastic 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. Transfer pastry to pie plate. Trim pastry even with edge.
• 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 pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. 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 edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
• Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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.

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.

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

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.