I’ve been trying to make good use of the rhubarb we cut out of Grandma Moore’s garden when we were in Pennsylvania, so when I set out to make something delicious and patriotic for the Fourth, I knew it had to include rhubarb. I’ve also been going bonkers over all of the early-summer blueberries available at the market. So, blueberry-rhubarb custard pie was born.
It’s red (rhubarb is kind of reddish…), white (custard…) and blue (berries), so I think Blueberry-rhubarb pie can give Apple Pie a run for her money as the most patriotic pastry!
It was also super-easy and super-delicious. Mr. Moore gives this recipe a resounding “lick the bowl” rating.
Blueberry-Rhubarb Custard Pie
Pre-heat oven to 350
Prepare your favorite pie-crust in a deep pie dish.
Fill with blueberries and chopped rhubarb.
For the custard you’ll need:
- 1 egg
- 1/2 c. milk
- 1 c. sugar
- 1 tsp. vanilla
- 2 tbsp. flour
Combine these ingredients in a blender and pour over the fruit. (Is rhubarb a fruit??)
I made two pies, so I doubled the custard recipe, but it still wasn’t enough and I had to make a third batch. I may have just been a little over-zealous though, cause the pies turned out pretty messy.
Speaking of my over-zealousness… not content with making a simple red, white and blue pie or two for the party, I decided they should be adorned with stars.
Mr. Moore gets points for helping me cut out 3 dozen tiny pastry stars.
Once you’re done with decorating, pop them in the oven until the custard is set. It should take about 1 hour. Just do the normal toothpick check, when it comes out clean, your patriotic pies are ready.
This is one kind of pie you might not want to eat when it’s still warm from the oven. Let them cool on the counter for a bit, then into the fridge until dessert time.
At the party the pies were a pretty big hit. But, there was a huge spread, so we happily brought home an entire pie with plans to invite friends over to help us eat it on our almost entirely finished front porch!