I tend to like my foods inside of other foods. Fruit salad in a watermelon, soup in a bread bowl, cocktails in a coconut, chocolate mousse in an adorable tiny chocolate cup with accompanying chocolate saucer and spoonlet. Maybe that’s why I’ll always choose pie over cake. I love being able to open up my food and find a delicious surprise inside!
This flavor combination was inspired by my neighborhood donut shop, Dough Loco, which likes to put weird things on top of their awesome yeasty donuts. Go there. But first maybe make this pie.
Recipe: bluebarb rosemary lime pie
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 tsp white sugar
- 1/2 tsp salt
- 1 cup butter, cold and cut into cubes
- 9-12 tbsp ice water
For the filling:
- 4 cups rhubarb (this was 2 1/2 monster stalks for me)
- 2 cups blueberries
- 1 1/2 cups white sugar, plus extra for sprinkling
- 4 tbsp tapioca flour
- 1 tsp lime zest
- 1 tsp rosemary (last minute addition, so I used dried)
- 1 egg, beaten
- In a large bowl, combine flour with sugar and salt. Cut butter into flour using a pastry blender until butter is the size of small peas.
- Add water to mixture by the tablespoon and toss together with a fork, until dough comes together. Gather into two separate balls, flatten into disks, and wrap with plastic wrap. Store in refrigerator while preparing filling.
- Preheat oven to 400°F. Cut the rhubarb into 1/2-inch pieces and add to a large bowl with blueberries. Toss with sugar, tapioca, lime zest, and rosemary.
- Roll out one disk of pie dough into a round large enough to drape over the sides of a 9-inch pie dish with a 1/2-inch overhang. I prefer to do this between two sheets of parchment, for less mess and easy transfer to the pie dish.
- Fill the pie with the fruit mixture after giving it another toss to distribute the juices. Roll out the other disk of dough and lay it over the top of the pie. Crimp the edges together and cut vents into the top crust. Brush the pie with the beaten egg and sprinkle some sugar on top.
- Place the pie on a foil-lined baking sheet in the middle of the oven. Bake for 15 minutes, then lower temperature to 350°F and bake for another hour. Remove from oven and let cool completely before serving.