Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon salt
• 0.5 cups canola oil
• 3 tablespoons cold water , or more as needed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 ¾ cups flour and salt in a bowl; add oil and mix well. Drizzle in water, 1 tablespoon at a time, mixing until dough almost cleans the sides of the bowl. Press dough into a ball; divide in half and flatten each half into a ½-inch-thick round. Set aside to rest for about 30 minutes.
3. 3 Meanwhile, combine sugar, ⅓ cup flour, and cinnamon in a large bowl; fold in rhubarb and blueberries. Drizzle with lemon juice; stir until filling evenly combined.
4. 4 Roll out dough rounds to fit a 9-inch pie plate; place 1 round into pie plate for the bottom crust. Pour filling into crust; dot with butter. Cover filling with remaining 1 dough round; flute edges together to seal. Cut 1 or 2 vent holes in the top crust using a knife. Place aluminum foil around pie edges to prevent burning.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes more.

Nutrition per serving