Red, White, and Blue Pie
Description
This red, white, and blue pie recipe features fresh rhubarb and fresh blueberries nestled in a light oil-based crust, topped with vanilla frozen yogurt.
Ingredients
•
1 3/4 cups all-purpose flour
•
1 teaspoon salt
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1/2 cup canola oil
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3 tablespoons cold water, or more as needed
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1 cup white sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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2 cups chopped rhubarb
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2 cups blueberries
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1 dash lemon juice
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2 tablespoons butter
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place 1 ¾ cups flour and salt in a bowl; add oil and mix well. Drizzle in water, 1 tablespoon at a time, mixing until dough almost cleans the sides of the bowl. Press dough into a ball; divide in half and flatten each half into a ½-inch-thick round. Set aside to rest for about 30 minutes.
3
Meanwhile, combine sugar, ⅓ cup flour, and cinnamon in a large bowl; fold in rhubarb and blueberries. Drizzle with lemon juice; stir until filling evenly combined.
4
Roll out dough rounds to fit a 9-inch pie plate; place 1 round into pie plate for the bottom crust. Pour filling into crust; dot with butter. Cover filling with remaining 1 dough round; flute edges together to seal. Cut 1 or 2 vent holes in the top crust using a knife. Place aluminum foil around pie edges to prevent burning.
5
Bake in the preheated oven for 30 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes more.