Wild Blueberry Rhubarb Custard Pie
Follow along with Chef Alain as he makes not one but TWO delicious wild blueberry pies. Instructions for the pie-crust are included, but don’t feel ashamed if you want to use store bought: the filling will be just as tasty!
YIELDS:
6 -8 SERVINGS
PREP TIME:
1 HOURS 10 MINS
COOK TIME:
0 HOURS 50 MINS
TOTAL TIME:
2 HOURS
INGREDIENTS
Pie Crust
Makes three 9-inch pies
4 cups flour
2 cup shortening
1 tsp salt
1 1/4 cup cold water
Wild Blueberry Rhubarb Custard Pie
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp butter Frozen and grated
3 tbsp lemon zest
3/4 cup buttermilk
1 egg
1 cup wild blueberries
1 tbsp buttermilk
2 tbsp raw sugar
Meringue
1/3 cup water
1 tbsp cornstarch
4 room temperature egg whites
1 teaspoon vanilla extract
1/2 cup sugar
1/4 teaspoon cream of tartar
DIRECTIONS : Pie Crust
Dissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits.
Move the dough to one side and pour in half of the water.
Work the water into the dough with one hand while rotating the bowl counterclockwise with the other, the dough should come together but not be too wet.
Add more water as needed. Shape the dough into three equal portions inform into round discs. Wrap and Saran and chill in the refrigerator for at least 1 hour
Roll out one portion of pie dough on a floured surface. Place into a 9-inch pie plate and trim the edges leaving a 1-inch overhang.
DIRECTIONS : Wild Blueberry Scones
Place rhubarb and blueberries in an unbaked 9-in pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 minutes at 400F. Reduce oven to 350F and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream.
Note if rhubarb is frozen increase tapioca and cornstarch by 1 tbsp each.
DIRECTIONS: Meringue
Combine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs are frothing combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque.
Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 tablespoon at a time. Once the sugar has been incorporated turn the mixer to high and beat the egg whites until they begin to stiffen.
Add the warm corn starch mixture 1 tablespoon at a time and continue to beat until the meringue is stiff and glossy.
Mound the meringue on to the slightly cooled pie, ensuring that the meringue coves the crust, this will prevent shrinkage.
Place the pie in a 350-degree oven for 15-20 minutes or until the top is golden brown.
This pie can be made with frozen rhubarb, he will simply need to increase the quick cook tapioca to 3 tablespoons.
NOTE:
( The pie is a Kilted Kitchen original recipe. The meringue recipe was inspired by America's Test Kitchen)