Blueberry Rhubarb Sour Cream Pie
- 280 g (2 cups) all purpose flour
- 250 g (1 1/2 cup) white whole wheat flour
- 25 g (2 tablespoon) granulated white sugar
- 7 g (1 teaspoon) sea salt
- 300 g unsalted butter
- 1/2 cup water
- 1/2 cup gin (or vodka if you don’t want to waste the good stuff)
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup cream cheese at room temperature
- 2 tablespoon honey
- 1/4 teaspoon sea salt
- 110 g (1/2 cup) dark brown sugar
- 40 g (1/4 cup) tapioca flour
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 165 g (6 oz) rhubarb, about 2 medium stalks
- 510 g (18 oz) blueberries
- 1 egg yolk for pastry wash
- 1 to 2 tablespoons of granulated white sugar
- Produce
- 165 g (6 oz) rhubarb (2 medium stalks)
- Blueberries (510 g)
- Cooking & Baking
- All purpose flour (280 g)
- Brown sugar, dark (110 g)
- Cinnamon (1/2 teaspoon)
- Honey (2 tablespoon)
- Sea salt (7 g)
- Sea salt (1/4 teaspoon)
- Tapioca flour (40 g)
- Vanilla (2 teaspoon)
- White sugar, granulated (25 g)
- White sugar, granulated (1 tablespoons)
- Whole wheat flour, white (250 g)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (300 g)
- Cream cheese (1/4 cup)
- Sour cream (3/4 cup)
- Refrigerated
- Egg yolk (1)
- Eggs, large (2)
- Beer, Wine & Liquor
- Gin (1/2 cup)
Preparation
Read recipe preparation on eatthelove.com
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Recipe Stats
Published August 6, 2012 (6 months ago).
21 people saved this recipe.
