Blueberry Rhubarb Pie
This gorgeous Blueberry Rhubarb Pie looks like something that you'd get at a boutique bakery. But, I want to tell you that if I can make this, you can make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Food processor
- Rolling pin
- Pizza cutter
- Cookie cutter
- Pie dish
- Pastry brush
- Kitchen shears
- Paring knife
- Ruler
- Parchment paper
- Aluminum foil
- Baking sheet
- Mixing bowl
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Cooling rack
- Oven
- Refrigerator
- Freezer
Ingredients
- 2 disks (a double recipe) of Basic Pie Dough
- 3 cups (510 grams) fresh or frozen blueberries
- 3 cups (454 grams) fresh or frozen rhubarb, cut into 1/4-inch slices
- 1 cup granulated sugar
- 1/3 cup tapioca starch
- 1/2 tbsp fresh lime juice
- 1 tsp Kosher salt
- Egg Wash (one whole egg whisked with 1 tbsp heavy cream)
- Coarse sugar
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