Canola Pie Dough Pastry
- 2 1/2 cups all-purpose flour (625 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp baking powder (2 mL)
- 2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL)
- 1/2 cup ice water (125 mL)
- 1 egg, beaten slightly (1 )
- 1 Tbsp vinegar (15 mL)
- 3 cups diced rhubarb (750 mL)
- 2 cups blueberries (500 mL)
- 3/4 cup granulated sugar (175 mL)
- 1/4 cup cornstarch (60 mL)
- 1 tsp vanilla extract (5 mL)
- 1 egg, lightly beaten (1) (optional)
- 1/2 Tbsp coarse sugar crystals (7 mL) (optional)
Canola Pie Dough Pastry
- In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
- Add cold/frozen canola oil. Pulse again once or twice.
- Combine water, egg and vinegar in a small bowl.
- With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- Turn dough out onto floured board. Divide dough in half. Wrap half of the pie pastry dough in plastic wrap and refrigerate or freeze for another time.
- Place oven rack in lowest position and preheat oven to 425°F (218°C).
- Combine rhubarb and blueberries in a medium sized bowl. If using frozen fruit, measure the fruit before thawing then thaw fruit completely and drain well.
- In a small bowl, mix sugar and cornstarch well to remove any lumps.
- Add sugar and cornstarch to fruit, mix well.
- Add vanilla to fruit mixture.
- Pour fruit mixture into pie shell.
- Roll out top pie crust and place over top of the fruit.
- Tuck excess pastry under the bottom crust and crimp the edges.
- Make at least five slits in the top crust to allow steam to escape.
- For a shiny, golden crust, brush beaten egg on top crust. Sprinkle coarse sugar on top (regular granulated sugar will work too).
- Place pie on foil or parchment lined baking sheet on lowest rack and bake at 425°F (218°C) for 15 minutes.
- Reduce heat to 375°F (190°C) and bake for another 40 to 45 minutes.
- If top or edges of the pie is browning too quickly, cover edges with aluminum foil.
- Remove from oven and cool for 2 hours to let the filling set. Don’t worry – even after two hours of cooling, you’ll still be able to enjoy a warm slice of pie that will melt your ice cream to perfection!
Blueberry Rhubarb Pie
Do yourself a favor - make a homemade fruit pie this summer. It’s easier than you think and your friends and family will love you for it! Worried your pie won’t look like a super pie from the cover of FOOD magazine? Well, stop worrying! Homemade pie isn’t supposed to look like store bought pie or the pie that you see on TV – it should look like you made it. It’s supposed to reflect the fact that you put your creativity, time, energy and love into it; and that’s exactly what your guests will see. They will treasure and enjoy it because they’ll know that you cared enough to make it for them.
- one 9 inch (23 cm) pie
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- 45 mg
- 190 mg
- 58 g
- 2 g
- 25 g
- 6 g
- 219 mg