Mimi's Rhubarb and Blueberry Pie
Discover the perfect balance of sweet and tangy in Mimi’s Rhubarb and Blueberry Pie, a timeless dessert that marries vibrant rhubarb and juicy blueberries in a flaky, buttery crust. This homemade pie recipe combines simplicity and flavor, featuring a rich filling thickened with cornstarch and brightened with a hint of fresh lemon juice. The dough is made from scratch, offering a choice between a classic solid top, an intricate lattice design, or creative cutouts for a personal touch. Finished with a golden egg wash and a sprinkle of sugar, this pie bakes to perfection with bubbling, fruit-filled goodness. Perfect for summer gatherings or cozy nights, enjoy it warm with a scoop of vanilla ice cream for a decadent treat. With its rustic charm and irresistible flavor, Mimi’s Rhubarb and Blueberry Pie is destined to become a favorite for pie enthusiasts everywhere.
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Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cut into small cubes)
- 6 tablespoons Ice water
- 3 cups Rhubarb (trimmed and chopped into 1/2-inch pieces)
- 2 cups Blueberries (fresh or frozen)
- 1 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (for filling)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk or water (for egg wash)
- 1 teaspoon Granulated sugar (for topping)
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, sugar, and salt for the crust.
Step 2
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step 3
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
Step 4
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 5
Preheat your oven to 400°F (200°C).
Step 6
In a large mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, and lemon juice. Stir until the fruit is evenly coated.
Step 7
Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish. Gently transfer it to the pie dish, trimming any excess dough hanging over the edges.
Step 8
Pour the rhubarb and blueberry filling into the prepared crust. Dot the filling with the 2 tablespoons of unsalted butter.
Step 9
Roll out the remaining dough disc and place it over the filling. You can leave it as a solid top crust, cut it into strips to create a lattice pattern, or use cookie cutters to make decorative shapes.
Step 10
Seal the edges by crimping them with your fingers or a fork. If using a solid crust, cut a few small slits in the top to allow steam to escape.
Step 11
In a small bowl, whisk together the egg and milk (or water) to make the egg wash. Brush it evenly over the top crust.
Step 12
Sprinkle the top crust with 1 teaspoon of sugar for extra sparkle.
Step 13
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Step 14
Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Step 15
Serve warm or at room temperature, with a scoop of vanilla ice cream if desired!
Nutrition Facts
| Serving size | (1839.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4374.4 |
| Total Fat 225.2g | 0% |
| Saturated Fat 138.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 765.9mg | 0% |
| Sodium 1314.5mg | 0% |
| Total Carbohydrate 560.9g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 275.5g | |
| Protein 47.0g | 0% |
| Vitamin D 62.5IU | 0% |
| Calcium 556.3mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2087.2mg | 0% |
Source of Calories