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Red, White, and Blue Pie

5

0 min

Red, White, and Blue Pie

Red, White, and Blue Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

392

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • salt: 1 tsp
  • canola oil: 0.5 cup
  • water: 3 Tbsp (or more if needed, cold)
  • white sugar: 1 cup
  • all-purpose flour: 0.33333 cup
  • ground cinnamon: 0.5 tsp
  • rhubarb: 2 cups (chopped)
  • blueberries: 2 cups
  • dash lemon juice: 1 piece
  • butter: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
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  2. Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
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  3. Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
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  4. Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
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  5. Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.
    Red, White, and Blue Pie Photo 6

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