Blueberry Rhubarb Pie

Woah, hey, what's this now? Do these photos look a little...nicer? They do! 

Finally, I have upgraded my camera! Well, not officially because I am currently "borrowing" my boyfriend's camera, but I will eventually pay for him for it and be able to call it my own. Since my boyfriend upgraded his camera, I get his "old" camera, which is not at all old and is about 100 times better than the one I was using. Needless to say, I am stoked.

I'm going to admit, I still don't know that much about cameras and photography. Yes, even after a year and a half with this blog, I'm not an expert by any means. I just kind of learned as I went, making lots of mistakes and errors. I asked my boyfriend (a real camera expert) questions, but most of his explanations went over my head. 

I know the basics, I guess. And that's getting me by.

Being a food blogger means you have to be a jack-of-all-trades. Not only do you have to bake or cook something beautifully, you need to arrange and present it in an appealing way, photograph it wonderfully, edit it to perfection, and then write lovely words to go along with everything. It's a tough job we've signed ourselves up for.

Sure, there's time when it's frustrating and infuriating. You want to quit, screw it, you don't want to be a blogger anymore. But five minutes later, you're back at it, trying to get it right.

In the end, if you're proud of what you've created, it's worth the moments of frustration.

As a food blogger, you also have to remember why you started the whole thing in the first place. Everyone has different reasons, but I started this blog because it seemed like a fun thing to do. And it is. 

So when it gets stressful and all I want to do is smash something, I think about why I started this blog. For fun. Let's get real here, it isn't the merger of two Fortune 500 companies. I'm taking photos of pie. It's pretty fun.

That's enough of talking about things that aren't pie. To me, pie is spring, summer, fall, and winter. There's a pie to fit any season, any celebration, any holiday. There are pies for casual picnics, there are pies for fancy dinner parties, there are pies for watching Top Chef and eating a quarter of a pie to yourself (any pie will do that for that last one).

I love pie. It's rustic and cozy and warm and flaky. There's no fuss, no fancy things, no hassle. Just the crust and the filling. I could go on about pies, I really could. Like Bubba from Forrest Gump. He has shrimp, I have pie. 

This could be an any-occasion-pie. Spring picnic party! Gloomy weather dinner party! Pity party on the couch! Any kind of party. That's the magic of pies.

Note: My pie dish is pretty deep so I can fit a good amount of filling in there. If you pie dish is shallower, you may have to cut down on the blueberries.

Blueberry Rhubarb Pie

Pie Crust

2 2/3 cup (350 g) pastry flour
2/3 cup (100 g) all-purpose flour
2 tablespoons sugar
1 tablespoon kosher salt
1 cup (226 g) unsalted butter, freezer cold, cut into 1/2 inch dice
1/4 cup (60 g) vegetable shortening, freezer cold, cut into 1/2 inch dice
1/2 cup (114 g) water, ice cold
2 teaspoon distilled white vinegar

600 g blueberries, frozen or fresh
250 g rhubarb, cut into 1 inch dice
1 tablespoon fresh lemon juice
185 g sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
1/4 teaspoon salt
30 g unsalted butter, cold, cut into 1/2 inch dice

Eggwash and coarse sugar for finishing

For the pie crust, combine the flour, sugar, and salt in an electric mixer. Add the cold butter and shortening and mix on low speed until the mixture look shaggy and the pieces of butter are slightly smaller than peas. Stop the mixer and check the size of the butter, sifting through the mixture with your hands. If you find bigger chunks, smear them between your fingers.

Put the ice-cold water and vinegar into a measuring cup and stir to combine. Add the water-vinegar  to the flour-fat mixture on low speed and mix briefly with a few rotations of the paddle, but do not let the dough come together.

Turn off the mixture and scrape the sides and bottom of the mixer to make sure there are no pockets of dry ingredients. Squeeze a small amount of dough in your hand. The dough should come together in a clump. If it’s too dry, add a little more water a few teaspoons at a time. 

Remove the dough from the mixer, shape into two flat circles, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat the oven to 375 F.

Unwrap one disk of dough and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about 12 inches in diameter and about 1/8th inch thick. Transfer the dough to a 9-inch pie tin and gently press the dough into the sides of the pan. Trim the excess dough to a 3/4th to 1 inch overhang. 

If you wish to make a lattice top, take out the second disk of dough from the fridge. Roll the disk out in a roughly rectangular shape to a thickness of 1/8th inch. Using a ruler, cut 8 strips of dough, each about 1 inch wide. Transfer to a parchment lined baking sheet.

Chill the doughs.

For filling, combine the blueberries, rhubarb, and lemon juice in a large bowl. In a separate bowl, combine the sugar, cornstarch, zest, and salt and stir to combine. Sprinkle the sugar mixture over the berries and rhubarb and toss to coat evenly. 

Transfer the filling to the pie shell. Place the small pieces of butter over the top of the fruit. Create your lattice top using the strips of dough. Trim the strips and fold the overhang up and over towards the inside of the pan and use your hands to gently press on the dough all around the circumference to form a neat pastry rim about 1/2 inch thick. Create your desired edge. 

Food52 has a handy tutorial for creating a lattice pie.

Refrigerate the pie for 15 minutes, until the dough is firm. Eggwash the crust and sprinkle coarse sugar generously over the top.

Bake the pie for 50-60 minutes, until the filling is bubbling and the crust is golden brown. Remove from the oven and cool on a wire rack until completely cool, about 2 hours. Serve at room temperature or rewarm in a 350 F oven for 10-15 minutes before serving.



  1. That pie looks absolutely gorgeous especially the third shot of the pie. Defo Pinning this

  2. What a vision!!! LOVE this pie :-)