I like to use a double crust for this stunning pie, but I often use the top crust dough to make fun crust cookies that I place on top of the baked, cooled pie.

Makes one 9-inch double-crust pie


  • 4 cups fresh blueberries
  • 2 to 3 stalks rhubarb, diced (1/2-inch pieces, to equal 1 1/2 cups)
  • 1/2 cup granulated sugar
  • 6 Tbsp. cornstarch
  • 2 disks dough from Whole Wheat Crust (see separate recipe)
  • Up to 1/4 cup all-purpose flour, for rolling out the crust


    Preheat the oven to 400°F with a rack in the middle position.

    Place the blueberries and rhubarb in a medium bowl and toss together to combine.

    Stir together the sugar and cornstarch in a small bowl. Sprinkle the mixture over the fruit and toss gently to coat. Set aside; the fruit will begin to juice.

    Prepare the bottom crust: Place one disk of the dough on a floured work surface and with a floured rolling pin roll it into a rough 11-inch circle about 1/8-inch thick. Lay the crust into a 9-inch pie dish, gently press it in and trim any excess dough from the edge with a paring knife, being sure to leave a 3/4-inch overhang.

    Set the lined pie dish on a rimmed baking sheet. Give the fruit a quick stir, then pour the filling into the crust.

    Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a rough 11-inch circle about 1/8-inch thick. Carefully lay the crust on top of the filling, and trim any excess dough from the edge, leaving a 3/4-inch overhang. Tuck the overhanging dough under the edge of the bottom crust, and crimp the two crusts together. Cut a few small slits in the top crust with a sharp knife.

    Place the pie, on the baking sheet, in the oven and bake until the filling is thickly bubbling and the crust is golden brown (cover the crimp with foil if it begins to brown too quickly), 45 to 55 minutes.

    From Teeny's Tour of Pie (Workman) by Teeny Lamothe.

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