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Blueberry Rhubarb Sour Cream Pie

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Blueberry Rhubarb Sour Cream Pie

Ingredients

  • 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
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Published 2014-09-09 15:27:44 (2 years ago).

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