When it comes to the 4th of July, I am all about red, white & blue. I put the American flags out, I dress in those same colors, and I decorate the house with red, white & blue. It helps that blue is my favorite color and I like to accent the house & my wardrobe with red. I also try to use the colors of our flag in the food we serve during the Independence Day holiday.
Blueberries are a great fruit to use on the 4th of July for two reasons. Besides being blue, they are in season right now. Many of the pies, cakes & desserts you see in the beginning of July use strawberries or raspberries for their red color, but I like to spin things a bit differently, so the red in my dessert for the celebration is coming from rhubarb.
Rhubarb is often paired with strawberries in desserts, but it goes even better with blueberries. Rhubarb has a nice tart flavor that complements the sweetness of the blueberries. Kelly had a slice of rhubarb & blueberry pie a few years ago and has been after me to replicate it ever since. Her persistence will be rewarded this 4th of July weekend. It is totally acceptable to use a ready-made or boxed pie crust to shorten the preparation time.
Rhu-Berry Pie
Rhu-Berry Pie (adapted from tasteofhome.com. Crust recipe adapted from The Fannie Farmer Cookbook.) Prep time: 40 minutes, Bake time: 45 minutes Serves 8 – 10
Ingredients:
Crust:
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 3-4 tablespoons cold water
Filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup unsweetened apple juice
- 3-1/2 cups (about 13 ounces) diced fresh or frozen & thawed rhubarb
- 2-1/2 cups (about 13 ounces) fresh or frozen & thawed blueberries
Directions:
Combine the flour and the salt in the bowl of an electric mixer or a food processor. Add the vanilla extract and sugar and mix or process until they are incorporated. Add the butter in small chunks and mix or process until the butter is in pea-sized pieces. Add the cold water, a tablespoon at a time, until the dough just comes together and forms a ball. Do not over mix! Roll out the pastry to fit a 9-inch pie plate. Transfer the pastry to the pie plate, trim it to 1/2 inch beyond the edge of the plate, then flute the edges. Refrigerate the crust until the filling is ready.
Roll out the pie crust and fit it to your pie plate.
In a large heavy saucepan, combine the sugar and the cornstarch. Stir in the apple juice until the mixture is smooth. Cook and stir the mixture over medium heat until it is thickened.
Combine the apple juice with the sugar and the corn starch.
Add in the rhubarb, and cook, stirring gently for 2-3 minutes or until the mixture is heated through. Take the pan off the heat and stir in the blueberries.
Unlike the rhubarb, the blueberries don’t need to be cooked.
Spoon the mixture into the prepared pie shell.
Add the filling to the pie crust.
Bake the pie at 375° for 45-50 minutes or until the filling is set. Cool it completely on a wire rack.
The red & blue colors really stand out!
Serve with ice cream or whipped cream.
All decked out in the red, white & blue!
Happy 4th of July weekend! ~Linda
Rhu-Berry Pie (adapted from tasteofhome.com. Crust recipe adapted from The Fannie Farmer Cookbook.) Prep time: 40 minutes, Bake time: 45 minutes Serves 8 – 10
Ingredients:
Crust:
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 3-4 tablespoons cold water
Filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup unsweetened apple juice
- 3-1/2 cups (about 13 ounces) diced fresh or frozen & thawed rhubarb
- 2-1/2 cups (about 13 ounces) fresh or frozen & thawed blueberries
Directions:
Combine the flour and the salt in the bowl of an electric mixer or a food processor. Add the vanilla extract and sugar and mix or process until they are incorporated. Add the butter in small chunks and mix or process until the butter is in pea-sized pieces. Add the cold water, a tablespoon at a time, until the dough just comes together and forms a ball. Do not over mix! Roll out the pastry to fit a 9-inch pie plate. Transfer the pastry to the pie plate, trim it to 1/2 inch beyond the edge of the plate, then flute the edges. Refrigerate the crust until the filling is ready.
In a large heavy saucepan, combine the sugar and the cornstarch. Stir in the apple juice until the mixture is smooth. Cook and stir the mixture over medium heat until it is thickened. Add in the rhubarb, and cook, stirring gently for 2-3 minutes or until the mixture is heated through. Take the pan off the heat and stir in the blueberries. Spoon the mixture into the prepared pie shell.
Bake the pie at 375° for 45-50 minutes or until the filling is set. Cool it completely on a wire rack. Serve with ice cream or whipped cream.