Mother Day’s came so quickly this year, I don’t think any of us in the family were ready for it. Dinner plans were made last minute, and as Will and I were put in charge of bringing dessert, that meant me baking something the morning of. Luckily I had just bought some pre-made pie crusts and had fruit on hand. Now I know that all the purists out there are scoffing at the words of pre-made dough. As much as I would love to be that far into my baking skills, I am just not there yet. And in a pinch, I’ll take all the help I can get. Originally I was going to just have an open face pie but as the fruit started piling high it was time to improvise. I took one of the thawed crusts and started rolling and cutting it into pieces to put on the top. Surprisingly it turned out great and looked pretty darn good. The flavors of the blueberries with rhubarb was a mix of sweet and a touch sour for balance. My brother-in-law said, “It tastes like the Northwest in a pan.” Make sure to have it with some whip cream or a little vanilla ice cream. Enjoy!
- 12 oz. rhubarb, chopped into small, ½" chunks
- 1 lb. blueberries
- freshly grated zest of 1 orange
- 3 Tbspn orange juice
- ½ cup (100 gr) sugar
- 4 Tbspn corn starch
- 1 egg yolk
- 1 Tbspn heavy cream or milk
- turbinado sugar ( I didn't have any so I just used regular sugar)
- 2 frozen pie crusts
- Preheat oven to 400 degrees F.
- Remove the crusts from freezer. Let one crust thaw for 10 minutes. Use the thawed dough to cut into long strips for the lattice top.
- To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
- Spoon the filling into the pie crusts. Top with cut strips of pastry.
- Whisk together the egg yolk and 1 Tbspn of heavy cream/ milk. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
- Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
Adapted from Desserts For Breakfast