Emile Henry Recipes

Berry Blue Rhubarb Pie  recipe

Temperature: 400° F

Ingredients

  • 1 package refrigerated pie crusts
  • 3 pints  blueberries
  • 2 cups rhubarb, cut into small pieces
  • 1-1/2 cups sugar
  • 2 tablespoons lemon juice
  • 2-1/2 tablespoons  cornstarch
  • 1-1/2 cups flour
  • 1/2 cup  brown sugar
  • 3/4 cup butter, cut into small cubes
  • 1/2 teaspoon cinnamon

Instructions

Heat oven to 400 degrees.
Unroll both crusts. Cut one crust in half (like a half moon) and overlap one inch onto first crust. Roll out to a 16-inch round. Place crust into a 12-inch Emile Henry pie plate. Fold edges under and crimp edges. Refrigerate until ready to use
In a large bowel combine blueberries, rhubarb, 1 cup sugar, lemon juice and cornstarch until blended. Set aside. In a medium bowl mix flour, brown sugar, 1/2 cup sugar, butter and cinnamon. Work with fingertips until mixture is crumbly. Fill crust with berry mixture. Top with crumb mixture. Bake in a 400 degrees oven 1 hour, covering edges of crust with foil if browning too quickly. Remove to rack to cool. Serves 12.

Submitted By: G. Lester - Millsboro, DE
Berry Blue Rhubarb Pie