Bluebarb Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

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.

Steps:

• 1. In a large bowl combine the sugar, tapioca, and salt. Add rhubarb and blueberries, toss to coat. Let stand 15 minutes. Transfer to crust and dot with butter.
• 2. Top with upper crust, and cut slits to vent. Brush with milk and sprinkle with sugar.
• 3. Cover pie edge with foil, Bake at 400* for 40-45 minutes, remove foil during last 15 minutes of baking time. Cool on a wire rack..Enjoy!

Steps:

• Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
• In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.