Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 2 cups rhubarb, chopped into 1-inch pieces
  • 2 cups blueberries (fresh or frozen)
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • Sugar for sprinkling (optional)

Instructions:

  1. Combine flour, salt, and sugar in a bowl.
  2. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough holds together.
  4. Divide into two discs, wrap in cling film, and chill for at least 30 minutes.
  5. In a saucepan, combine rhubarb, blueberries, sugar, cornstarch, vanilla, lemon juice, and cinnamon.
  6. Cook over medium heat until bubbly and thickened; set aside to cool.
  7. Preheat the oven to 425°F (220°C).
  8. Roll out one dough disc into a 12-inch circle and place it in the pie dish.
  9. Fill with the rhubarb-blueberry mixture.
  10. Roll out the second dough disc to cover the filling, sealing edges and cutting slits for steam.
  11. Brush with egg wash and sprinkle with sugar.
  12. Bake for 45-50 minutes or until crust is golden brown and filling is bubbling.
  13. Allow to cool before slicing and serving.