Celebrate 4th of July with this beautiful and delicious Strawberry Rhubarb & Blueberry pie! Tart, sweet and ready to bring on smiles!
What you need
Strawberries
Rhubarb
Blueberries
Sugar
Cornstarch
Lemon
Butter
Heavy cream
Turbinado sugar
Perfect Pie Crust for double crust pie
How to make Strawberry Rhubarb & Blueberry Pie
First, rinse the strawberries and remove the tops. Cut smaller strawberries in half and larger strawberries into quarters. Rinse the rhubarb stalks and cut into 1/2 inch pieces. Rinse and drain the blueberries. Set all aside to dry as you prepare the pie dough.
Preheat the oven to 400 degrees.
Use my Perfect Pie Crust for a double crust pie. Place the bottom layer into a tart pan or into a pie pan with edges crimped as for a single crust pie. Use a piece of foil folded into approximately a 1/2 strip to separate the top left quarter where the blueberries will go.
Zest and juice one large lemon. You should get 2 tablespoons of juice and 1 tablespoon of zest.
Toss the blueberries with lemon juice. Then toss them with the sugar, cornstarch and lemon zest. Gently place them in the top left quarter of the pie pan.
Combine the strawberries and rhubarb. Toss them with the lemon juice. Then toss them with the sugar, cornstarch and lemon zest. Gently place them in the remaining section of the pie pan. Now you can carefully remove the piece of foil separating the two fillings.
Cut the butter into cubes and place them evenly over the top of the pie filling.
Next roll out the top crust. Cut out 2 or 3 short wavy strips and 3 or 4 long wavy strips. Place them over the strawberry rhubarb section of the pie and trim the edges to fit the pan. Now cut out 7 or 8 stars of various sizes and place them over the blueberry section of the pie.
Lightly brush the pie dough with heavy cream and sprinkle with turbinado sugar.
Place the pie on a foil or parchment lines baking pan. Place the pan on the lower section of your oven and bake for 20 minutes at 400 degrees. Then reduce the heat to 375 degrees and bake for an additional 40 to 45 minutes. If the crust looks like it is browning too much, cover it with a sheet of foil.
Remove the pie from the oven and let it cool to room temperature before serving.
Strawberry Rhubarb & Blueberry Pie
Celebrate 4th of July with this beautiful and delicious Strawberry Rhubarb & Blueberry Pie! Tart, sweet and ready to bring on smiles!
Ingredients
- For the Strawberry Rhubarb filling
- 1 ¾ cups strawberries
- 2 ¼ cups rhubarb
- 1 ½ tablespoons lemon juice
- ¾ tablespoon lemon zest
- ½ cup + 1 tablespoon sugar
- 3 tablespoons cornstarch
- For the Blueberry filling
- 1 ½ cups blueberries
- ½ tablespoon lemon juice
- ¼ tablespoon lemon zest
- 3 tablespoons sugar
- 1 ¼ tablespoons cornstarch
- For the whole pie
- 2 tablespoons butter
- 1 to 2 tablespoons heavy cream
- 1 to 2 tablespoons Turbinado sugar
- Perfect Pie Crust for double crust pie
Directions
- Step 1 First, rinse the strawberries and remove the tops. Cut smaller strawberries in half and larger strawberries into quarters. Rinse the rhubarb stalks and cut into 1/2 inch pieces. Rinse and drain the blueberries. Set all aside to dry as you prepare the pie dough.
- Step 2 Preheat the oven to 400 degrees.
- Step 3 Use my Perfect Pie Crust for a double crust pie. Place the bottom layer in your pie pan and crimp the edges as you would for a single layer pie. Use a piece of foil folded into approximately a 1/2 strip to separate the top left quarter where the blueberries will go.
- Step 4 Zest and juice one large lemon. You should get 2 tablespoons of juice and 1 tablespoon of zest.
- Step 5 Toss the blueberries with lemon juice. Then toss them with the sugar, cornstarch and lemon zest. Gently place them in the top left quarter of the pie pan.
- Step 6 Combine the strawberries and rhubarb. Toss them with the lemon juice. Then toss them with the sugar, cornstarch and lemon zest. Gently place them in the remaining section of the pie pan. Now you can carefully remove the piece of foil separating the two fillings.
- Step 7 Cut the butter into cubes and place them evenly over the top of the pie filling.
- Step 8 Next roll out the top crust. Cut out 2 or 3 short wavy strips and 3 or 4 long wavy strips. Place them over the strawberry rhubarb section of the pie and trim the edges to fit the pan. Now cut out 7 or 8 stars of various sizes and place them over the blueberry section of the pie.
- Step 9 Lightly brush the pie dough with heavy cream and sprinkle with turbinado sugar.
- Step 10 Place the pie on a foil or parchment lines baking pan. Place the pan on the lower section of your oven and bake for 20 minutes at 400 degrees. Then reduce the heat to 375 degrees and bake for an additional 40 to 45 minutes. If the crust looks like it is browning too much, cover it with a sheet of foil.
- Step 11 Remove the pie from the oven and let it cool to room temperature before serving.
