Rhubarb-blueberry pie

 

I always have a bit of an internal conflict about baking with peak-season fruit. It’s so delicious just on its own, fresh and flavorful.

But baking sometimes coaxes out new exciting depths of flavor as well. So, to conclude rhubarb month – a rhubarb and blueberry pie, a perfect marriage of tart and sweet.

You’ll need:

• pate brisee
• 1 1/2 cup rhubarb, chopped into 1/4 inch pieces
• 2 cups blueberries
• 1/3 cup good maple syrup
• 1/3 t nutmeg
• 1 tsp vanilla
• 1 tsp vanilla sugar
• 2 tsp cornstarch

1. Preheat oven to 375F. Roll out the pastry and drape in 9 inch pie pan, crimping the edge.

2. In a bowl, mix together berries, chopped rhubarb, maple syrup, nutmeg, and vanilla. Let macerate for 15 minutes.

3. Mix in cornstarch into the filling before spooning into the prepared crust. Sprinkle top with vanilla sugar.

4. Bake for about 30-35 minutes until crust is golden-brown and the berry-rhubarb filling is bubbly and fragrant. Some of the blueberries will burst, but that’s fine, you want it that way.

While the pie cools, I also like to spoon over some of the syrup-y filling over the berries and the rhubarb as a makeshift glaze.

I’ll be putting the poll for the June ingredient up later this week! But let me know in the comments if you have any suggestions.