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.
- Serves: 1 person
- 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
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Measure 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 3Meanwhile, 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 4Roll 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 5Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.