Blueberry Rhubarb Pie has a buttery flaky crust filled with fresh fruit and a hint of cinnamon. The red, white, and blue colors are perfect for celebrating the Fourth of July!
My goal this year is to improve my pie crust designs. This blueberry rhubarb pie is the first pattern of the season! I’ve been inspired by so many different versions of lattice, weaves, cut outs, and shapes that I’m on a creative mission. In the past I just laid a full crust across the filling and cut a few slits to release air. But, not any more! The sky is the limit with pie this summer, so keep an eye out for more:)
What you need to make this pie crust design:
- Small cookie cutter of your choice (1/2 inch)
- Pastry Wheel Cutter
- Two batches of pie crust *see recipe below*
Why make a Blueberry Rhubarb Pie?
Blueberries have a slightly sweet flavor, while rhubarb is more tart. Pairing the two flavors together with some local honey creates a perfect balance of tart and sweet. Besides being yummy, fresh blueberries and rhubarb have many health benefits!
Health Benefits of Blueberry:
- High in Antioxidants
- Help Fight Cancer
- Amp Up Weight Loss
- Boost Brain Health
- Alleviate Inflammation
- Support Digestion
- Promote Heart Health
Health Benefits of Rhubarb:
- High in Anitioxidants
- Support Digestion
- Prevents Alzeheimers
- Improves Bone Health
- Helps Fight Cancer
- Improves Blood Circulation
Blueberry Rhubarb Pie
- 1/2 cup all-purpose flour
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3 cups (300 g) fresh blueberries
- 2 cups (200 g) fresh chopped rhubarb stalks
- ½ cup (170 g) honey
Pie Crust (ingredients for one crust, you will need to make two)
- 1 1/4 cups (312.50 g) all purpose flour
- 2 tsp organic raw sugar
- 1/4 tsp kosher salt
- 8 Tbsp cold unsalted butter cut into thin slices
- 1/4 cup (62.5 g) cup ice water
- 1 egg beaten with a fork
- 1 Tbsp water
Make two crusts, wrap in plastic wrap and set in the fridge for 30 minutes while you prepare the filling.
Sift flour into bowl, whisk in sugar and salt. Add butter pieces and begin squeezing them into the flour , mixture with your hands. Continue working the butter until it resembles cornmeal.
Pour in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 375 F (190 C).
In a large bowl whisk together 1/2 cup flour, cinnamon and nutmeg. Gently stir in blueberries and chopped rhubarb pieces with spatula until well coated. Pour in honey and stir softly until incorporated.
Roll one pie crust onto lightly floured surface to about 1/8 inch thick 12 inch wide circle. The circle should be a couple inches larger than your pie pan.
Carefully place crust into pan and use fingers tips to softly press into the corners, allowing excess crust to lay over the sides of the pan.
Spoon blueberry mixture into prepared pie crust.
Roll out second pie crust.
Cut in half using decorative side of dough cutter. Place this half across the filling, keeping the zigzag patter towards the center.
Cut three small strips from the second half of crust. Braid together and lay across the center of the pie.
Use your cookie cutter to create shapes with the remaining dough pieces. Place across your uncovered filling in any pattern.
Trim excess dough from the edges of the pie pan with a knife.
Brush egg wash onto dough and sprinkle with sugar. Place pie pan on cookie sheet and put in the oven.
Bake for 20 minutes.
Remove from oven and lightly cover pie with aluminum foil (tent slightly) to prevent burning the crust. Continue to bake for 30-40 minutes.
Pie is ready when filling is bubbly and crust is golden brown.
Place pie on cooling rack and allow to cool for 15-20 minutes before serving.