So, when we had a Cake Vs. Pie party at CakeSpy Shop, the winner of the evening was pie. It's ok. Really. While on the one hand I'm still a little bitter (team cake!), I must admit that the pies were some fine ones indeed.
Happily, one of the standouts (and 2nd Prize winner!) can now be made in your very household, because the baker, Wendy Sykes (who just debuted a totally sweet website, Four and 20 Blackbirds!) has kindly offered up her recipe for the unlikely, but totally delicious, combination of rhubarb-blueberry which makes up her Rhueberry Pie. In a nutshell? If you don't make this, you'll rhue the day. Oh, yes I did just say that.
Source: Wendy Sykes
Note: Use a fairly deep pie dish for this recipe!
Prepared pie dough for 9” covered pie
- 3 eggs
- 1 1/2 C sugar
- 4 T cornstarch
- 3/4 t salt
- 1 t vanilla
- 2 T butter, cut into small pieces
- 2 C rhubarb, chopped into small pieces
- 2 C blueberries, picked over
- Beat 3 eggs until light and frothy. Stir in sugar, cornstarch, salt, vanilla, and pieces of butter.
- Gently mix in rhubarb and blueberries.
- Pour berry/custard filling carefully into pie shell, making sure fruit is evenly distributed. Cover with vented crust, or lattice top. Brush top with egg wash and sprinkle with sugar.
- Bake at 400 for 20 minutes or until crust just begins to turn golden brown. Turn oven down to 350 and bake for about 40 minutes until filling is really bubbling and crust is a nice golden brown.
- Let cool and chow down!