Blueberry Rhubarb Deep Dish Pie

makes three 4.5″ deep dish piesfor pastry:

  • 2 cups AP flour
  • 1/4 tspn salt
  • 2/3 cups butter, cold
  • 6-7 Tbspn ice cold water

for filling:

  • 12 oz. rhubarb, chopped into small, 1/2″ chunks
  • 1 lb. blueberries
  • freshly grated zest of 1 orange
  • 3 Tbspn orange juice
  • 1/2 cup (100 gr) sugar
  • 4 Tbspn corn starch
  • 1 egg yolk
  • 1 Tbspn heavy cream, and more for serving
  • turbinado sugar


  1. Combine the flour and salt in a bowl.
  2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
  3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
  4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
  5. Preheat oven to 205 degrees C.
  6. Remove the dough from the refrigerator and roll it out, about 1/8″ thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
  7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
  8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
  9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
  10. Bake for 205 degrees C for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
  11. Remove and let cool. Serve with a splash of heavy cream.

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