Winter came knocking on the door this week and it’s been freezing! Definitely the kind of weather where you want to stay snuggled inside, preferably with something hot and delicious as sustenance. Something like…pie!
This is a rhubarb and blueberry pie to be specific. If you follow me on Facebook or Instagram, you would have seen that I went slightly over board in rhubarb picking a few weeks ago. My freezer is well stocked and this weather seemed like a perfect time to relieve it of excess rhubarb.
Look how pretty. 👇👇
I may have used homegrown rhubarb in this recipe but unfortunately my two tiny blueberry bushes did not provide enough this year for a pie. The month of May however, is a great time to plant more blueberry bushes for next years pie.
Blueberries like an acidic soil, with a ph level between 4 and 5. If you have done a soil test and found your soil isn’t acidic enough, dig in some pre moistened peat moss as this lowers the soils alkaline level.
When planting your bushes, carefully and thoroughly break up the root ball to ensure the plants roots can spread and grow. It’s a good idea to grow more than one blueberry bush to aid with cross pollination. Mulch your blueberry plants well.
I recently used this amazing cocoa mulch from my local garden store. It breaks down quickly and adds lots of nutrients back in the soil, its a green product and best of all…my whole garden smells of chocolate!
Rhubarb and Blueberry Pie
1 1/4 cup plain flour (185g)
150 grams cold salted butter, grated
1/3 cup iced water
3 cups chopped rhubarb, about 2cm chunks
1 cup blueberries
1/4 cup white sugar
1/2 cup brown sugar
1 lemon, zest and juice
1/4 cup corn flour
1 tsp vanilla essence
3 tablespoons butter
1 egg, lightly beaten with a splash of milk
In a large bowl, combine the flour, grated butter and sugar. Rub together with your fingers until you have a mixture that resembles course bread crumbs. Slowly drizzle in the cold water until the mixture becomes a dough. You may not need to add all the water. Wrap the dough in plastic wrap and chill for atleast 2 hours.
Preheat the oven to 180 degrees Celsius.
To make the filling, combine the rhubarb, berries, sugar, lemon zest and juice, vanilla and the corn flour. Set aside.
Once the pie dough has chilled, roll it out onto a flour dusted bench til it’s about 5mm thick. Drape into a pie dish and cut off the overlapping edges. Set aside the cut off pastry.
Spoon the filling into the pie dish, but leave behind any liquid at the bottom of the bowl. Don’t add this liquid to the pie. Place little pieces of butter all over the filling.
Cut the left over pastry into strips to create a lattice effect, then brush the top with the egg and milk mixture.
Bake for 45-50 minutes until the pastry is golden brown. Let the pie cool right down before cutting so the juices have time to thicken up.