Blueberry Rhubarb Pie

We have been in the food industry for over 45 years now. We have experienced the good and bad, the ups and downs, and the rights and wrongs of making food. We have tried new recipes to add to our menu, new sweets to sell in all of our stores and special holiday treats to enjoy. We love trying new recipes for more of a variety for our customers to enjoy.

We also love hearing what our customers love to eat. A customer told Mary Dysart Hartt about a new pie she needed to try... Blueberry Rhubarb. So she did. Mary told our bakery staff about the new pie we should try and the testing began. We tested many different ways to make the perfect “Rhuberry Pie!” The beauty about testing in a restaurant is having many taste testers (especially when it comes to sweets). We shared our pies for friends and family to taste which recipe they liked the best. Some would debate who the official taste tester is, but when it come down to it we make sure that our customers will love the recipe we have chosen to be best.

Learn the recipe for our latest and greatest Blueberry Rhubarb Pie! 

Betty Feney Pie Crust
(From Cooking With Dysart's Cookbook)

3 ½ cups Flour

1 tsp. Salt

1 ½ cup Crisco

approx. 1 cup cold Milk

Combine flour and salt together.

Add in the Crisco, and mix using a pastry blender until the mixture looks like small peas (this makes for flakiness).

Stir in cold milk, 1 tablespoon at a time, until all of the flour is moistened. Be careful not to add too much or the crust will be very hard to work with.

 

Divide the dough in half and place each on separate sheets of plastic wrap. Roll and flatten into 5-inch disks. Wrap tightly and refrigerate for at least 20 minutes (up to 2 days, or frozen up to 1 month). Remove and let sit at room temperature before rolling it out to desired thickness.

 

Pie Filling

3 cups blueberries, fresh or frozen

3 cups of rhubarb, fresh or frozen

1 tbsp. lemon juice

1 1/3 cup sugar

6 tbsp. flour

3 tbsp. cornstarch

3 tbsp. butter

Place bottom crust in a 9-inch pie plate. 

In a mixing bowl combine sugar, flour, and cornstarch. Mix well.

Place the fruit into the bowl. Work dry ingredients into the fruit. Pour into the pie crust and dot with the butter and sprinkle the top with lemon juice.

Place top crust over the top and fold the edges under. Press down on edges to bond the 2 crusts together. Cut a slit on the top to let steam out. In the restaurant we mark the flavor of pie with how many slits. *Add flare to your pie by cutting slits of a star or flower on the top crust.

If desired, brush the crust with milk or cream to give a golden glow to the baked pie top.

Bake at 350° for 1 hour to 1:15 hours when using fresh fruit. Bake for 1 ½ - 2 hours when using frozen fruit.