Bluebarb Pie Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

Steps:

• In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
• Cook over low until thickened.
• Add the remaining 3 cups of blueberries and margarine.
• Stir until combined.
• Pour into pie shell and cool until no longer hot.
• Serve and enjoy!
• *Preparation and cooking times are estimated.

Steps:

• For The Pie Dough:
• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
• Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
• Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
• Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture.
• With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
• Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
• Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
• Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
• Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
• For The Filling:
• Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
• Place 3 cups berries in medium saucepan and set over medium heat.
• Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
• Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
• Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
• Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
• Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
• Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
• Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
• Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
• Flute edges using thumb and forefinger or press with tines of fork to seal.
• Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
• Place pie on heated baking sheet and bake 30 minutes.
• Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
• Transfer pie to wire rack; cool to room temperature, at least 4 hours.
• Cut into wedges and serve.

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:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

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.

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, 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 the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Steps:

• Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
• Add sugar, stir and bring to a boil again.
• Add pie filling, stir, boil 10 minutes.
• Turn off the heat.
• Stir in jello.
• Put in hot jars & seal.