BlueRhu Pie

Preparation info

  • Difficulty

    Medium

  • Serves

    6 to 8

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 425°F/220°C
Baking Time 30 to 40 minutes

I discovered this terrific combination of blueberries and rhubarb long ago while I was doing a radio show to publicize The Pie and Pastry Bible and a listener called in to ask if I had a recipe for this Amish pie her mother used to make. I have to admit that I never would have come up with such an unusual mélange on my own. I was so curious, however, that I wasted no time before trying it. Fabulous! Because the filling is so beautiful and juicy, I use fewer strips than usual for the lattice.

Ingredients

Perfect Flaky and Tender Cream Cheese Pie Crust

VOLUME WEIGHT
dough for a 9 inch standard 10 strip lattice pie . 17 ounces 480 grams

Filling

VOLUME WEIGHT
sugar ½ cup plus 1 tablespoon 4 ounces 113 grams
cornstarch 1 tablespoon plus teaspoons 0.6 ounce 16 grams
lemon zest, finely grated 1 teaspoon, loosely packed . 2 grams
fine sea salt a pinch . .
water ¼ cup (59 ml) 2.1 ounces 59 grams
blueberries, fresh or frozen cups 6.2 ounces 177 grams
fresh rhubarb, cut into ½ inch pieces cups 9 ounces 255 grams

Special Equipment

One 9 inch pie plate | An expandable flan ring or 12 inch round cardboard template | A pastry jagger or pizza wheel for cutting the lattice strips | A baking stone or baking sheet | A foil ring to protect the edges of the crust

Method

Roll the Dough for the Bottom Crust

Remove the dough for the bottom crust from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.

On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the bottom dough into a ⅛ inch thick disc, 12 inches in diameter or large enough to line the bottom of the pie plate and enough to turn about halfway under the border. Lift the dough from time to time and add flour as necessary to keep it from sticking. Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate. Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut a 12 inch disc of dough. Layer the scraps on top of the refrigerated dough for the lattice crust.

Line the Pie Plate

Transfer the dough to the pie plate, easing it into place. If necessary, trim the edge to make it even. Turn under the dough so that it is even with the edge of the pie plate. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.

Make the Filling

In a medium saucepan, stir together the sugar, cornstarch, lemon zest, and salt. Stir in the water, then the blueberries and rhubarb. Let the mixture macerate for at least 15 minutes. Over medium heat, stirring constantly, bring the mixture to a boil. Simmer for 1 minute, stirring gently.

Scrape the mixture into a bowl and let it cool completely at room temperature or refrigerated. (It is best not to stir the mixture after cooking to maintain the firm texture of the rhubarb.)

Transfer the mixture to the dough-lined pie plate, making sure to distribute the blueberries and rhubarb evenly.

Roll the Dough and Make the Lattice

Roll the second disc of dough into a 10½ by 8 inch oval (about ⅛ thick) and cut ten ¾ inch strips, using a ruler and the pastry jagger or pizza cutter. (If you are right-handed, start from the left side.)

To create a woven lattice, arrange half of the strips evenly over the filling, starting in the center (see Sour Cherry Pie). Gently curve back every other strip, a little past the center, so that the next strip can be placed perpendicular to the first strips, right at the center. Uncurve the strips so that they lie flat on top of the perpendicular strip. Working in the same direction, curve back the strips that were not curved back the first time. Lay a second perpendicular strip on top and uncurve the strips. Repeat with 1 more strip.

Apply the remaining 2 strips to the other side of the pie. Start toward the center and work in the opposite direction toward the edge. Remember always to alternate the strips that are curved back so that the strips weave in and out.

Use sharp kitchen scissors to trim the strips to a ½ inch overhang. Moisten under the ends of each strip with water and tuck the overhang under the bottom crust border, pressing down to make it adhere and to keep the border from being too thick. If desired, crimp the border using your forefinger and thumb.

Refrigerate the pie for at least 30 minutes, loosely covered with plastic wrap. Just before baking, if a crunchy and sparkling effect is desired, spritz or brush the lattice with a little milk or water (avoid the border because it will get too dark on baking) and dust it lightly with granulated sugar.

Preheat the Oven

Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it. Place a large sheet of nonstick aluminum foil or foil lightly coated with nonstick cooking spray on top of the stone to catch any juices. Preheat the oven to 425°F/220°C.

Bake the Pie

Place the foil ring on top of the pie to protect the edges from overbrowning and set the pie on the foil-topped baking stone. Bake for 15 minutes. For even baking, rotate the pie halfway around. Continue baking for 15 to 25 minutes, or until thickly bubbling all over and the center is slightly puffed.

Cool the Pie

Cool on a wire rack for at least 3 hours before cutting. When set, the filling will remain juicy with just a little flow. Serve warm or at room temperature.

Store

Room temperature, 2 days; refrigerated, 4 days.