RB'S BLUBARB PIE

RB's BluBarb Pie image

Provided by FH Browne

Categories Pies

Time 1h15m

Number Of Ingredients 13

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3/4 c white sugar
3 Tbsp corn starch
1/4 tsp salt
1/4 tsp cinnamon
8 c fresh blueberries, washed and stemmed, divided
3 c chopped fresh rhubarb, in 1/2-inch pieces
2/3 c water
2 Tbsp unsalted butter
1 tsp pure vanilla extract
2 tsp lemon juice, fresh squeezed is best
1 ten inch pie crust, baked and cooled
1 pt whipping cream, whipped
3 Tbsp confectioner's sugar

Steps:

1. In a deep saucepan or soup pot combine the sugar, corn starch, salt, and cinnamon and stir to incorporate. Then add 5 cups of the blueberries and the water.
2. Cook over medium-high heat while stirring for 10-12 minutes. While it's cooking lightly use a potato masher or bottom of a plastic glass to crush most of the blueberries. Bring to a boil and cook until mixture is very thick.
3. Add the rhubarb, stir and cook for 2-3 minutes until it just begins to soften. Add the butter, vanilla and lemon juice and stir well. Remove from heat and let cool to room temperature.
4. Add the remaining blueberries, carefully stirring them in so that you don't crush them. Pour into cooled, baked pie shell, cover with plastic wrap, and refrigerate for 2-4 hours.
5. Just before serving whip cream with 3 tablespoons of confectioner's sugar until it forms stiff peaks. Cover pie with the whipped cream and decorate with fresh blueberries. Go all out and cover it with fruit or just make a simple design. Serve.