Happy National Blueberry Month! When I was a little girl, blueberries were one of those foods that were on my “no way” list, but as I’ve gotten older, I can’t seem to get enough of them! Whether in a pie, in a drink, or topping my cereal, blueberry season has become one of my favorites!
Before we get to the pie..yes, it’s certainly been a while since my last pie recipe. For reasons beyond explanation, I have been oven-less for almost a year now. A baker without an oven is like a fish out of water. I’ve missed baking pies for you! Baking seasons have come and gone without a pie in sight.
My very sweet friends and family have offered their kitchens, but it’s hard to make someone else’s kitchen your “test kitchen” with all of your favorite tools and spices without packing like you’re going away for a week. Often, before you get the final recipe, I’ve made the pie 2 or 3 times just to make sure I have it right. I lucked out however and had a mini vacation in a house with a beautiful kitchen all to myself! And thus, a new pie was born.
Inspired by Bunny’s Warm Oven’s Blueberry Custard Pie, my version combines my two favorites: blueberry and rhubarb. Using a delicious all Kerrygold Irish buttery crust, I added a little bit of my Grandma’s signature “add nutmeg” move and some fresh whipped cream topped with a raspberry, and voila! A delicious patriotic looking dessert for your table.
handful of fresh raspberries for garnish (optional)
Roll out bottom pie crust and place into a 9 inch pie pan. Preheat oven to 425°F.
Place rhubarb and berries in a large bowl. Add lemon juice and stir.
In a medium sized bowl, mix together sugar, flour, nutmeg, cardamom, and salt. Add in beaten eggs and sour cream, mixing until completely blended.
Pour berries into pie crust and pour the custard mixture on top.
Using a pastry blender or fork, cut the cold butter into the brown sugar and flour for the crumble topping. Sprinkle over top of pie.
Place pie on the center rack and put a piece of aluminum foil (about the size of a baking sheet) underneath the pie or a baking sheet on the rack below to catch any juice spills. Bake for 25 minutes at 425°F.
Reduce the temperature to 350°F. Rotate the pie 180 degrees so the side of the pie that was facing the back of the oven is now facing the front of the oven. This is where I put on my crust shield. Continue to bake 35 to 40 minutes, until golden brown and juice should be bubbling thickly.
Allow cool for at least 2-3 hours before serving. Use a chilled mixing bowl and pour in the heavy cream. Beat with mixer until it holds soft peaks. Add in confectionary sugar and beat in thoroughly. Do not over mix or your cream will separate into butter! Spread over pie and top with fresh raspberries for garnish.