Pie crust recipe: I like my all-butter crust recipe used in my apple-currant pie with a flower cutout crust. Whatever you use, make sure you make a generous single crust recipe. I err on the side of more and make a double-crust pie crust recipe to have leftovers.
2 cups sugar, or a bit less spending on how sweet the blueberries are, plus more for sprinkling on lattice
4 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter, diced
1 egg, beaten with a bit of water
Instructions
CRUST: Make the pie crust if you haven't already. Roll out and line a 9-inch pan with about half of the dough (depending on the recipe you are using). Brush with egg wash and chill in fridge. Don't trim the dough skirt yet: the extra dough will help with crimping. Roll remaining dough into a round that is just larger in diameter than the pie plate. Chill while you work on the next step.
MACERATE: Admire the rhubarb. Delight in the blueberries. Mix them both in a large mixing bowl with the sugar, cornstarch, and spices. Allow to sit 15 minutes to macerate.
Preheat oven to 450 degrees F.
Remove the egg-washed pie dough and the other round from the fridge to a floured workspace. Use a ruler to mark 2 cm nicks along the flat round of dough, then use a knife or pizza wheel to cut strips. You need 10 to 12. I used 10 here.
ASSEMBLING THE LATTICE TOP: Pour the macerated filling into the pie plate, reserving most of the extra juice (we'll get to this later). Dot with butter cubes.
Arrange 5 (or 6) strips across the pie. Lift up Strips 1, 3, and 5 about halfway up the pie. Lay a new strip perpendicular to the others, bisecting the pie. Lay Strips 1, 3, and 5 back to original positions. Now lift up Strips 2 and 4 (and 6, if using) similarly, and lay down another strip perpendicularly. Lay lifted strips back down. Get it? Keep that pattern going to finish the pie.
Trim strips and crimp overhanging pie dough on edges to finish. Paint with egg wash, sprinkle with sugar, place on a pan to catch juices while baking, and bake at 450 degrees F for 30 minutes on bottom rack. Turn heat to 350 degrees F, tent with foil, then bake for another hour or until fruit is soft and the juices are clear and bubbling. Allow to cool for a few hours to help keep pie from being too juicy and falling apart. Serve with custard-based vanilla ice cream.
Pie keeps well covered at room temperature for a day or two, then in the fridge for about five.
You know that leftover maceration juice we saved? Cook over medium heat in a small saucepan to dissolve sugar and thicken. Cool and serve over ice cream. Or dip my lovely black sesame peanut butter macarons in it. SO GOOD. That blog post coming up soon!
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/bluebarb-blueberry-rhubarb-pie-recipe/