I love making pie. The effort/annoyance factor versus payoff ratio is perfect. This week, the Rose’s Alpha Bakers group had blueberry-rhubarb pie on the schedule. Ever since the first time I made Rose’s flaky cream cheese pie crust, I’ve had a go-to recipe for pie dough, and it comes out perfectly every single time. I’ve detailed her process for pastry dough before, both on the post about the black and blueberry pie, and the one on the sour cherry pie, so I’ll skip that part of the process here, which, to be honest, doesn’t leave much to talk about. Since Jay’s not a fan of either blueberries or rhubarb (“Yuck! Gross! Disgusting!”), I figured that this would be a good recipe to take to my Thursday BBQ lunch at work. On Tuesday night, I made the pie crust, figuring I’d make the filling and assemble on Wednesday. Then I looked closer at the recipe, and realized that the filling was supposed to cool before going into the shell, so I made it on Tuesday evening, too!