Rhubarb and Blueberry Pie


We went shopping, but not for rhubarb or for blueberries and these were our main ingredients in the basket, along with other of course 🙂

What better way to use them than in a pie. I am terrible at remembering quantities and also at respecting them 😀 ups. I googled for an inspiration receipt and I have stumbled over Blueberry Rhubarb Pie.

I followed the steps for the filling, the dough I bought it 😀
Why lose more time, when I can use it more wisely typing here.

For the filling I used:

  • ~225g = a bunch of rhubarb, chopped in big chunks
  • ~400g = a big box of blueberries
  • ~1 tablespoon of lemon juice, I use from a bottle (they have run out of lemons in the store)
  • ~200g sugar, all my sugar :'(
  • ~a pinch of salt
  • ~3 tables spoons of cornstarch (I don’t have it, I used semolina flour instead- I hope it will do the trick)
  • a couple of puffs of la pièce de résistance Cointreau Cuisine
  • ~1 egg for an egg wash, if you have a lattice

Oven temperature: 150C fan
Cooking time: ~60 min or so, it should have a nice jam, bubbling

I have blind-cooked the pastry at 200C fan, with some rice on top, to keep it flat.

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