Bluebarb Pie | Saveur
This pie, full of freshly picked rhubarb, offers the perfect sweet-tart combination.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> cups flour
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- <sup>3</sup>⁄<sub>4</sub> cup vegetable shortening
- 2 tbsp. cornstarch
- 1 <sup>1</sup>⁄<sub>4</sub> lb. rhubarb stalks, cut into 1'' pieces
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. lemon zest
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>8</sub> tsp. salt
- 1 cup blueberries (thaw and drain, if frozen)
- 2 tbsp. butter
- 1 egg, lightly beaten
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