Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.

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Recipe Summary

prep:
40 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 55 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Double Crust:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.

  • Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.

  • Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.

  • Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.

Nutrition Facts

392 calories; protein 3.9g; carbohydrates 56.6g; fat 17.4g; cholesterol 7.6mg; sodium 313.6mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0