Ingredients
Double Crust:
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1 ¾ cups all-purpose flour
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1 teaspoon salt
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½ cup canola oil
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3 tablespoons cold water, or more as needed
Filling:
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1 cup white sugar
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⅓ cup all-purpose flour
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½ teaspoon ground cinnamon
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2 cups chopped rhubarb
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2 cups blueberries
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1 dash lemon juice
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2 tablespoons butter
Directions
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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.
Nutrition Facts (per serving)
392 | Calories |
17g | Fat |
57g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 392 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 15% |
Cholesterol 8mg | 3% |
Sodium 314mg | 14% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 2g | 9% |
Total Sugars 29g | |
Protein 4g | 8% |
Vitamin C 6mg | 7% |
Calcium 36mg | 3% |
Iron 2mg | 9% |
Potassium 153mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.