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.