BLUEBARB PIE
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. -Steve Gyuro, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 471 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 383mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBARB PIE
After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.
Provided by Sarah Rose
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 65.4 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 275.8 mg, Sugar 38.2 g
AMAZING BLUEBERRY RHUBARB PIE
This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.
Provided by Katy Smith
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g
RHUBARB PIE
The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!
Provided by Lauren Allen
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Add bottom crust to pie plate.
- In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
- Cut butter into small pieces and dot over the top of the rhubarb filling.
- Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLUEBERRY RHUBARB PIE
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
BLUEBERRY RHUBARB PIE
Make and share this Blueberry Rhubarb Pie recipe from Food.com.
Provided by JackieOhNo
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
- Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
More about "rbs blubarb pie recipes"
RHUBARB PIE RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC RHUBARB PIE RECIPE (WITH A HINT OF VANILLA) | CHATELAINE
From chatelaine.com
RB'S BLUBARB PIE | RECIPE | SWEET TARTS, DELICIOUS PIES, PIE DESSERT
From pinterest.com
BLUEBARB JAM, 1959 – A VINTAGE RECIPE TEST - MID-CENTURY MENU
From midcenturymenu.com
MOM’S CRUSTLESS RHUBARB PIE - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
RASPBERRY BLUBARB JELLY - RECIPE - COOKS.COM
From cooks.com
PIES | THE SPLENDID TABLE
From splendidtable.org
RB'S BLUBARB PIE | RECIPE | SUMMER DESSERT RECIPES, …
From pinterest.com
RHUBARB PIE RECIPE | AMISH RHUBARB CRUMBLE PIE
From cookingnook.com
BLUEBARB PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RB'S BLUBARB PIE | RECIPE | BLUEBERRY RECIPES, COCONUT CREAM PIE ...
From in.pinterest.com
RHUBARB HAND PIES RECIPE - CHATELAINE
From chatelaine.com
LEMON BLUBARB PIE | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
RHUBARB PIE - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE RHUBARB PIE RECIPE - A SIDE OF SWEET
From asideofsweet.com
BEST RHUBARB PIE RECIPE - HOW TO MAKE RHUBARB PIE - DELISH
From delish.com
RB'S BLUBARB PIE - MASTERCOOK
From mastercook.com
BLUBARB PIE - CAROLINA COUNTRY
From carolinacountry.com
FLAKY RHUBARB HAND PIES WITH ALL BUTTER CRUST - A SIDE OF SWEET
From asideofsweet.com
"BLUBARB" PIE — MAKE THIS
From willmakeagain.com
THE BLUBARB (OUR RHUBARB AND BLUEBERRY SMOOTHIE) - LIFE IS NOYOKE
From lifeisnoyoke.com
SASKATOON RHUBARB PIE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
RHUBARB PIE RECIPE - HOW TO MAKE A CLASSIC RHUBARB PIE
From thepioneerwoman.com
BLUBARB PIE WITH STREUSEL TOPPING | EDIBLE DOOR
From edibledoor.ediblecommunities.com
RHUBARB PIE (OR STRAWBERRY RHUBARB PIE) A RECIPE ... - CHRISTINA'S …
From christinascucina.com
BLUBARB PIE - RECIPE - COOKS.COM
From cooks.com
EASY STRAIGHT-UP RHUBARB PIE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
BLUBARB PIE (BLUEBERRY + RHUBARB) - UPPERCRUSTPIEBAKERYOP
From uppercrustpiebakery.com
BLUBARB JAM - POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO …
From pomonapectin.com
7 RHUBARB RECIPES THAT GO BEYOND BORING PIE - RURAL SPROUT
From ruralsprout.com
RHUBARB CRISP RECIPE WITH FRESH BLUEBERRIES - SYLVIA'S KITCHEN SYNC
From sylviafox.ca
RHUBARB PIE RECIPES - PILLSBURY.COM
From pillsbury.com
AUGUST “GIVE AWAY” WINNERS & BLUBARB JAM RECIPE
From pomonapectin.com
OLD FASHIONED RHUBARB PIE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
ROSY RHUBARB SMOOTHIE RECIPE - EASY RECIPES
From recipegoulash.cc
THE BEST FRESH RHUBARB PIE RECIPE | TEN ACRE BAKER
From tenacrebaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love