I love pie. Pie kicks Cake’s flabby butt, in my opinion. I love making different kinds of pies, but I think my favorite type of pie is a double crust fruit pie. The more crust, the better. I also like crumbles, crisps, buckles and cobblers- anything with a thick, fruit filling and a buttery, pastry-like topper is heaven to me. So when I found some rhubarb this past week on sale, I knew what I had to do. Only, I didn’t wanna make my usual Kiwi-Strawberry Rhubarb Pie, I wanted to do something different. I had a lot of blueberries, so I thought I’d give the combo a try. And it was amazing. I also couldn’t decide whether I wanted to make a pie or a cobbler…so I did both. Again, amazing. The lemon I added and the rhubarb bring such a beautiful tartness to counteract the sweetness of the blueberries, and my cobbler topper is so good, I was stopping myself from spooning it right into my mouth like cookie dough.
Be careful, though, when you’re making this because I suffered a few injuries while creating this recipe. Just as I was grabbing the glass dish to spray with cooking spray, I broke it on the side of my sink and it shattered into a million pieces all over my kitchen counter, floor, sink and disposal. I mean, this sucker BROKE. And it also cut my pinky on one hand and my thumb on the other, (there is actually still glass stuck in my thumb). Blood started to show, pain started to set in and I was standing in a sea of broken glass. My barefoot three year old had just woken up from his nap and my daughter was due to wake up to be fed any minute now. So, what does any strong, confident woman do in a situation such as this? She calls her mommy. My dear mother dropped whatever it is she was doing at the time and drove over to my rescue. She stayed to clean up the broken glass so I could nurse my baby. Now, that’s love.
*Blueberry Rhubarb Cobbler Pie
If you’re going to use store-bought, I only recommend the ‘Pillsbury Ready-Made Pie Crusts’, if you’re going to make your own, use your favorite recipe or use My Easy Pie Crust Recipe. Roll your dough out to fit an 8x8in baking dish. Grease the dish and press the dough into the bottom and up the sides a bit. Place in the fridge while you prepare your filling.
In a large bowl, combine 2 large rhubarb stalks that you’ve peeled and diced into 1 inch pieces with 2 pints of fresh, in season* blueberries (all the fruit combined will equal 5-6 cups total). Add to this the zest of 1 lemon and half of it’s juice, 1/2 tsp kosher salt, 3/4 cup of sugar and 3 1/2 TB of cornstarch. Stir well and pour into the chilled crust.
In your food processor combine 1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp salt and 1/2 cup sugar. Pulse to mix well and add in 1 stick of cold unsalted butter that you’ve cubed. Pulse again until the butter has moistened all the dry ingredients and the mixture becomes a dough. With your hands or a spoon, drop the dough in spoonful-sized amounts, on the top of your filling, but do not spread out.
Bake at 375 for 45 min-1 hour, or until the top is golden brown and the filling has become completely thickened, like a jam.
(*if the blueberries are out of season, you may need to add more sugar. I like my desserts a little less sweet than most, so adjust it to your liking.)