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Red, White, and Blue Pie
Red, White, and Blue Pie
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
115 minutes
Simplicity meets perfection in this Rhubarb Blueberry Pie topped with luscious vanilla frozen yogurt, ideal for a Fourth of July treat.
Ingredients:
  • 1.75 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 cup canola oil
  • 3 tablespoons cold water, or more as needed
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 2 cups chopped rhubarb
  • 2 cups blueberries
  • 1 dash lemon juice
  • 2 tablespoons butter
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Combine flour and salt in a bowl. Mix in oil until well incorporated. Gradually add water, 1 tablespoon at a time, until the dough almost pulls away from the bowl. Shape the dough into a ball using your hands. Divide the dough in half and flatten each piece into a 1/2-inch thick round. Allow the dough to rest for about 30 minutes.
  • In a bowl, mix together sugar, flour, and cinnamon to create the filling. Gently fold in the rhubarb and blueberries, then sprinkle with lemon juice. Stir the filling mixture until well combined.
  • Roll out dough rounds to fit the pie pan and gently place one in for the bottom crust. Fill with the delicious filling and dot with butter. Top with the remaining dough round, sealing the edges by fluting them together. Create 1 or 2 steam holes in the top crust using a knife. Cover the edges with aluminum foil to prevent burning.
  • Bake in a preheated oven for 30 minutes. Uncover and continue baking until the crust turns golden brown, around 15 minutes.

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