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.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- salt: 1 tsp
- canola oil: 0.5 cup
- water: 3 Tbsp (or more if needed, cold)
- white sugar: 1 cup
- all-purpose flour: 0.33333 cup
- ground cinnamon: 0.5 tsp
- rhubarb: 2 cups (chopped)
- blueberries: 2 cups
- dash lemon juice: 1 piece
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.
