blueberry rhubarb pie recipe

Written BySheba G Updated On
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The Best blueberry rhubarb pie recipe

I’m so excited to share my blueberry rhubarb pie recipe with you all today. This pie has been a family favorite for years, and I just can’t get enough of it.

The combination of sweet blueberries and tart rhubarb is absolute perfection. Every time I make this pie, my kids ask for seconds (and sometimes thirds!)

It’s a perfect dessert for any occasion, whether it’s a special family gathering or just a Tuesday night dinner. And the best part?

It’s actually pretty healthy too – the blueberries are packed with antioxidants and the rhubarb has anti-inflammatory properties. Plus, it’s super easy to make and requires no fancy cooking skills at all.

Just mix together some fresh berries and rhubarb, toss in some sugar and flour, and pop it in the oven until it’s golden brown. That’s it!

My family loves this pie so much that we’ve even started making mini pies for our weekly potluck nights at church. It’s just one of those desserts that always brings a smile to everyone’s face.

Blueberry Rhubarb Pie

Blueberry Rhubarb Pie

4.6 from 1251 votes

A delightful blend of tart rhubarb and sweet blueberries encased in a flaky pie crust. This classic pie is perfect for summer gatherings.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

4 cups fresh or frozen blueberries
4 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tbsp butter

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat your oven to 425°F (220°C).
6On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.
7Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
8Trim the excess dough, leaving about 1/2 inch overhang.
Set aside.
9In a large bowl, combine blueberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice.
10Mix well to ensure the fruit is evenly coated.
11Let the mixture sit for 10 minutes to allow the juices to release.
12Transfer the fruit mixture into the prepared pie crust.
13Dot the top of the fruit filling with small pieces of butter.
14Roll out the second chilled dough disc to fit the top of the pie.
15Place it over the fruit filling.
16Crimp the edges to seal the pie, and cut slits in the top crust to allow steam to escape.
17Brush the top crust with a beaten egg or milk for a golden finish.
18Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
19Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45-55 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
20If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
22This allows the filling to set properly.
23Serve the blueberry rhubarb pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Pastry blender
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 5g🍬Sugars: 30g🥩Protein: 2g

📝Notes

Tips: For a lattice top, cut the second dough disc into strips and weave them over the filling instead of placing a solid top. You can also add a streusel topping for extra crunch.

Watch Video Of How Blueberry Rhubarb Pie Works

This blueberry rhubarb pie recipe is always a good idea for any occasion – whether it’s a family gathering, potluck night at church, or just a quick dessert after dinner. The best part?

It’s actually pretty healthy too! And don’t worry if you’re not an experienced baker – this recipe is super easy to follow and requires no fancy cooking skills at all.

Just mix together some fresh berries and rhubarb, toss in some sugar and flour, and pop it in the oven until it’s golden brown.

❓ Frequently Asked Questions About Blueberry Rhubarb Pie

Q: What is the best way to prevent the filling from becoming too runny?

A: To prevent the filling from becoming too runny, make sure to use a combination of granulated sugar and cornstarch as your thickening agents. The cornstarch will help absorb excess moisture and keep the filling firm. Also, be sure to cook the filling slowly over low heat, stirring constantly, until it thickens up nicely.

Q: Can I substitute other types of fruit for the blueberries and rhubarb?

A: While blueberries and rhubarb are a classic combination, you can definitely experiment with other fruits to create unique flavor profiles. Some options include strawberries and raspberries for a sweeter taste or cranberries and pomegranate seeds for a more tart flavor.

Q: How do I store leftover pie?

A: If you have leftover pie, you can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, simply thaw overnight in the fridge or reheat in the microwave or oven until warm and flaky.

Q: Can I make this pie gluten-free?

A: Yes, you can easily make this pie gluten-free by substituting gluten-free flours like almond flour or coconut flour for the traditional wheat flour used in the crust.

Q: How do I prevent the crust from becoming too brown?

A: To prevent the crust from becoming too brown, brush it with an egg wash before baking (beaten egg mixed with water) or use a light dusting of sugar on top instead of sprinkling with sugar after baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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