Rhubarb, Blueberry, Passion Fruit Recipe
Make Rhubarb, Blueberry, Passion Fruit Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the chopped rhubarb, blueberries, passion fruit pulp, granulated sugar, cornstarch, lemon juice, and a pinch of salt. Toss gently to combine all ingredients. Let the mixture sit for about 15 minutes to allow the flavors to meld and the rhubarb to release some juice.
Crust Preparation
- 2
Make the Crust
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together without being sticky. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembly and Baking
- 3
Assemble and Bake
Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish, trimming any excess. Pour the filling into the crust, spreading it evenly. Optionally, you can create a lattice crust with any remaining dough. Bake in the preheated oven for 45-50 minutes or until the filling is bubbly and the crust is golden brown. Allow the pie to cool for at least 30 minutes before serving.
