I love rhubarb. Last week I re-planted another rhubarb plant that my parents had planned to let die this summer. With two rhubarb plants in the garden, we are sure to have quite a bit of rhubarb to freeze! This would usually be awesome, but we still have a good amount frozen from previous years. I am attempting to power through what we have this Spring, in preparation for late summer harvesting.
We were firing a wood kiln this weekend, and one of the days we also fired the pizza wood-kiln. I made this pie for people so that there was more then just pizza to eat. Russell and I had an errand to run the evening this was happening, so I dropped it off at the school, and when I returned 20 minutes later it was devoured. The people in the studio made quick work on the pie! I will say, it was darn delicious. I cut down the sugar in the recipe, which was a good call. It came out almost perfect. I didn’t defrost the fruit, so the bottom crust wasn’t crisp, but it still tasted great. The butter crust on top though was amazing-crisp and buttery and delicious.
2 c. flour
1 c. butter, chilled
1/2 c. cold water
To make the crust: Cut the butter into the flour until coarse. Slowly add the water in, gently tossing with your hands. When the dough sticks together (but is not wet), form into a ball and refrigerate while you work on the filling. When the filling in ready, cut the dough in half. Roll one half out for the bottom crust, and the other half for the top. I used a 9″ pie plate. Keep your extra pie crust to use later.
2 c. fresh or frozen rhubarb
1.5 c. fresh or frozen blueberries
3/4 c. sugar
1/4 c. flour
2 TBS butter, cut into small pieces
To make the filling: Toss all ingredients except butter together. Pour into prepared pie plate, dot with butter, and top with another layer of crust. Bake at 375 degrees for an hour, or until the crust is browned. If the sides of the crust are starting to get too brown part way through, cover the edges with foil.
Let cool, and enjoy!
What to do with your extra crust: roll out and cut into 3″ square (or triangle or whatever it turns out to be) place in the center chocolate or jam. Roll up, place on a small baking dish and stick it in the oven. Cook with the pie until the tops are golden brown. Let cool somewhat before eating (molten jam on the tongue is not fun!)