Try mixing blueberries with rhubarb for a fun pie twist. It’s delicious and the name is just plain fun to say.
Ingredients
- 1 recipe pie dough for a 9-inch crust
- 3 cups cleaned, fresh blueberries
- 3 cups ½-inch diced fresh rhubarb
- 2 tsp lemon zest
- ¾ cup sugar
- 6 tbsp cornstarch
- ¼ tsp ground nutmeg
- ½ cup flour
- ½ cup whole oats
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup brown sugar
- 6 tbsp cold unsalted butter, cut into small cubes
- Vanilla ice cream or whipped cream
Instructions
Preheat oven to 375 degrees. Roll pie dough into 12-inch circle. Line a 9-inch pie plate. Crimp sides. Refrigerate pastry-lined pie shell while preparing filling. In a mixing bowl, combine blueberries, rhubarb; add lemon zest. In a small bowl, combine sugar, cornstarch and nutmeg. Add mixture to fruit. Toss gently to combine.
Prepare topping: In a mixing bowl, combine flour, oats, salt, cinnamon, nutmeg and sugar. Using finger tips, blend in cold butter cubes to create a crumbly mixture.
Remove lined pie pan from refrigerator. Set on a baking sheet pan. The pan will catch any fruit that bubbles over during baking. Pour fruit mixture into pie shell. Bake for 20 minutes. Sprinkle streusel on top of pie. Bake for an additional 20 minutes. Let rest 15 minutes before slicing. Serve with vanilla ice cream or whipped cream.
