Red, White, and Blue Pie

Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.

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

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup white sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 2 cups chopped rhubarb
• ½ cup canola oil
• 2 cups blueberries
• 1 dash lemon juice
• 3 tablespoons cold water, or more as needed

Recipe Instructions

Step 1

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

Step 2

Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.

Step 3

Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.

Step 4

Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.

Step 5

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