Blueberry Rhubarb Pie with Cornmeal Crumble Topping
Blueberry Rhubarb Pie & sweet cornmeal crumble topping: sweet blueberries & tart rhubarb with lemon zest and vanilla.
Servings: 12
Author: Portlandia Pie Lady
Ingredients
Blueberry Rhubarb Filling
3cupsfresh or frozen blueberries
2-1/2 cupschopped rhubarb
3/4cupsugar
1/3cupClear jel or cornstarch
Zestofhalf a lemon
Juiceofhalf a lemon
2teaspoonsvanilla
dashof salt
1unbaked9-inch pie crust (recipe below)
Grandma's Pie Crust for single crust (9-inch pie plate)
1cupall-purpose flour(or gluten free flour)
1/2teaspoonsalt
1tablespoonsugar
pinch ofbaking powder
1/2cup vegetable shortening or butter
1/4cup cold water
Cornmeal Crumble Topping
1/2cup cornmeal
2/3cupall-purpose flour(or gluten free flour)
1/2cupgranulated sugar
6tablespoonsbutter
dash of salt
Instructions
Grandma's Pie Crust
In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
Add the cold water all at once, stir just until combined (a few stirs is all it should take).
On a heavily floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork.
Set aside for filling.
Filling, Crumble Topping & Assembly
Preheat oven to 375 F.
Toss the rhubarb, blueberries, sugar, starch, zest and juice of lemon, and vanilla into a large bowl and mix well.
Pour out into prepared bottom crust.
In a separate bowl make the cornmeal crumble topping: Stir the dry ingredients together. Use a fork to cut in the butter until crumbly.
Sprinkle the cornmeal topping on top of filling.
Bake at 375 F for 75 minutes. The pie should be bubbling when removing from oven. If not, bake another 10 minutes.
Notes
For gluten free pie crust, roll out onto parchment paper and invert onto pie plate. If the crust tears, simple press it back together, do not re-roll. Re-rolling will make a pie crust less flakey. If you are vegan, for the topping I would suggest using Earth Balance vegan butter spread. It is actually very firm and I have found it works the best as a butter substitute.