Heck, I'd rather have a boxed brownie than a homemade brownie. Gasp, I know.
It probably has something to do with comfort. Pie is so much more comforting than cake. SO MUCH MORE.
Which is why I would rather have pie at my future wedding than cake. Oh yes, homemade pies with delicious ice cream for everyone. Cutting the cake....no way. It's all about slicing the pie on that day.
Since pies are my favorite...particularly berry pies, I had to make one for Tyler's mom. She'll be visiting us this weekend and nothing says "I'm so happy you're here" than PIE!
I bring to you ladies and gentleman.....
Oh, and because I love oats and crumble topping, I figured you would all be okay if I did a pie AND crumble. Glad you are okay with this.
The juices creeped out of the crust...because they wanted to be in the picture and say hello.
all this pie needs is a rather large scoop of vanilla ice cream and well.....some stretchy pants.
Blueberry Rhubarb Pie
Pie Innards:
2 c blueberries
1 1/2 c rhubarb, chopped in 1/2" pieces
1 c sugar
3 T flour
pinch of salt
zest of one orange or lemon
Basic Pie Crust Recipe
Crumble topping:
1/4 cup flour
1/4 cup quick oats
4 tbsp cold butter, cubed
2 tbsp brown sugar
1 tbsp sugar
1/4 tsp cinnamon
sprinkle of salt
(Rub everything together until the butter is pea-sized and the mixture becomes crumbly. Set aside in fridge)
To do:
Preheat oven to 400F.
1. Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to hang over the edge of the pie pan.
2. Put blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, and zest.
3. Pour sugar mixture over fruit and stir gently with a spatula until mixture is well distributed.
4. Transfer to lined pie pan. Use remaining dough to overlap on top of the fruit.
6. Sprinkle crumb topping over the exposed fruit
5. Bake for, 15 minutes, then reduce heat to 350F and bake for approximatley one hour.
You may need to adjust the bake time. Lord knows my electric oven has a mind of its own!
