Bryant Blueberry-Rhubarb Pie
2 cups flour
10 Tbsp unsalted butter, chilled and cut into pieces
1/2 tsp salt
1 tsp baking powder
1/3 cup sugar
1/3 cup cold milk
2 Tbsp cornstarch
1/3 cup water
1 pound rhubarb stalks, cut into 1-inch pieces
1/2 cup sugar
2 Tbsp sugar
1/2 tsp grated lemon zest
1/2 tsp ground cinnamon
1/8 tsp salt
1-1/2 cups fresh Bryant Blueberries
2 tsp unsalted butter
1 egg, beaten
In Food Processor or Large Bowl
Combine the flour, butter, salt, baking powder, and 1/3 cup sugar. Process 10 to 12 seconds, or mash with your finger tips, until mixture is dry and crumbly, like coarse cornmeal.
Add milk and pulse 10 to 12 times or work together with finger-tips, just until the dough comes together in a smooth mass, but before it forms into a ball. If the dough is too dry, add another tablespoon of milk and pulse or mix for another few seconds.
Remove the dough from bowl and work it into a ball with your hands. If the dough is very sticky, coat your palms with flour once or twice and work it into the dough. The dough should be malleable but should not stick to your hands.
Divide and Refrigerate
Divide the dough in half and transfer onto 2 pieces of plastic wrap or waxed paper, press the dough into flat disks, wrap well, and refrigerate for at least 1 hour.
In a Medium Saucepan
Combine cornstarch with water and stir to dissolve. Add rhubarb, 1/2 cup sugar, lemon zest, cinnamon and salt. Cook over medium-high heat, stirring frequently, for 3 minutes.
Remove from Heat
Cool 5 minutes, add blueberries and stir to combine. Set aside.
Preheat the oven to 425º F (220º C). Lightly butter a 10-1/2 inch tart pan.
Roll Out Dough
On a floured work surface, roll out dough with a floured rolling pin into two 13-inch circles. Transfer 1 circle to the tart pan and press the dough evenly into the bottom and sides. Fold the overhang over onto itself so that 1/2 inch extends over the rim. Flute the edges between your thumb and forefinger, or gently crimp with the tines of a fork. Using a cookie cutter in the shape of your choice, cut shapes from the remaining circle of dough.
Spoon the filling into the pie crust and dot with the butter. Arrange the cut-out dough over the top of the filling, with the pieces touching but not overlapping.
Brush rim of the bottom crust and the cut-out dough on top with the beaten egg and sprinkle with remaining 2 tablespoons sugar.
Bake at 425º in the center of oven for about 40 minutes, until the crust is golden brown. Cool and serve.