Red, White, and Blue Pie

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.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 392 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 2 cups chopped rhubarb
• 2 cups blueberries
• 1 dash lemon juice
• 3 tablespoons cold water, or more as needed
• 0.5 teaspoon ground cinnamon
• 1.75 cups all-purpose flour
• 0.33333334326744 cup all-purpose flour
• 0.5 cup canola oil

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven for 30 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes more.