Blueberry Rhubarb Pie with Whole Red Fife Pastry

Blueberry Rhubarb Pie with Whole Red Fife Pastry

Blueberry Rhubarb has become one of my favourite flavour combinations.  For this iteration I wanted to try using Bravetart’s whole wheat pastry, in my case using whole red fife and less water than her recipe calls for.  I also wanted to try cooking the filling ahead of the bake so that there would be no chance of a soggy bottom with this very wet filling.  The filling was completely cooled before using.  For a regular pie you will have left over filling which is great on ice cream or on your toast.  For a deep dish pie you will have the right amount.

For the top crust I wanted to try something I saw somewhere.  I rolled the pastry into a large rectangle and then rolled that out into a tight roll.  I think cut 3 mm thick swirls of the pastry, theses were laid on top of the filling to make what I think is an attractive pie crust.  The extra can be baked topped with cinnamon, sugar and an egg wash as little treats to taste your pastry while your pie is baking and filling your home with wonderful scents.

Did you know that adding coriander to your blueberry will bring out more blueberry flavour?  What is it about linalool specifically that makes blueberries and coriander such a great combination? Sater broke it down for me like this: “In the case of blueberries and coriander, the linalool present is mostly the same type. In a nutshell, there are two different forms of linalool that can be produced in nature, and they actually have different odor properties. The type that predominates both the blueberry profile and the coriander profile is the (S)-(+)- linalool, which has an odor that can be described as green, rosy, floral, and citrusy.”

Since blueberries and coriander share the same type of floral linalool flavor, then, our brains seem to interpret this flavor as the same. Sure, coriander has other flavor and aroma compounds, but combining it with blueberries will layer the linalool, making those blueberries sing.

For a double crusted pie.

166 g all purpose flour

173 g whole red fife flour (whole wheat can be used)

23 g sugar

6 g salt

18 tablespoons butter unsalted 

210 g cold water add a little by little tossing with a fork just until the dough can barely hold together when pressed. 

Filling

2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (7 cups)

1 ¼ cups (8 3/4 ounces) sugar

 

4 cups of blueberries

⅓ cup plus 1 tsp of corn starch

juice and zest of one lemon

1/2-1 teaspoon of coriander.

Pinch of salt