Red, White, and Blue Pie
Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1¾ cups all-purpose flour
- 1teaspoon salt
- ½cup canola oil
- 3tablespoons cold water, or more as needed
- 1cup white sugar
- ⅓cup all-purpose flour
- ½teaspoon ground cinnamon
- 2cups chopped rhubarb
- 2cups blueberries
- 1dash lemon juice
- 2tablespoons butter
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).Step 2
Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.Step 3
Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.Step 4
Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.Step 5
Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.