blueberry rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best blueberry rhubarb pie recipe

I’m so excited to share with you my favorite blueberry rhubarb pie recipe. This classic dessert has been a staple in our household for years, and it’s always a hit with my family and friends. The combination of sweet blueberries and tart rhubarb is a match made in heaven, and the best part is that it’s incredibly easy to make.

I remember my grandmother making this pie for special occasions when I was a child, and now I love making it for my own kids and family gatherings. The aroma of fresh fruit and spices wafting from the oven is just the best, and it’s sure to get everyone’s taste buds tingling. Whether you’re serving it as a main course or as a dessert, this blueberry rhubarb pie is sure to impress.

It’s also a great way to use up any fresh fruit that might be going bad, so it’s perfect for reducing food waste too! The best part is that it’s so versatile – you can make it in individual servings or as a large pie for the whole family. And don’t even get me started on the health benefits – blueberries are packed with antioxidants and rhubarb has amazing digestive properties.

So go ahead, give this recipe a try, and taste the magic for yourself! One thing I’ve learned over the years is that the key to making a great blueberry rhubarb pie is using fresh, high-quality ingredients. Don’t skimp on the good stuff – invest in the best berries and rhubarb you can find, and your pie will thank you.

A little trick I’ve learned from my grandmother is to use a combination of granulated sugar and brown sugar for the filling – it adds such depth of flavor and makes the pie truly shine. And don’t even get me started on the crust – using cold butter and keeping it flaky is essential for achieving that perfect texture.

Blueberry Rhubarb Pie

4.6 from 1529 votes

A classic blueberry rhubarb pie recipe featuring a flaky crust and a sweet-tart filling. Perfect for dessert or a special occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 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 rhubarb, chopped
4 cups fresh blueberries
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp vanilla extract
pinch of salt

For the Topping

1 egg, beaten
1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate the crust while preparing the filling.
10In a large bowl, combine rhubarb, blueberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, lemon zest, vanilla extract, and salt.
11Mix well until the fruits are evenly coated with the sugar and spices.
12Spoon the filling into the chilled pie crust, spreading it evenly.
13Roll out the second disk of dough to fit the top of the pie.
14Place it over the filling.
15Trim the edges, leaving about 1/2 inch of overhang.
16Crimp the edges to seal the pie.
17Cut slits in the top crust to allow steam to escape.
18Brush the top of the pie with the beaten egg mixed with milk, and sprinkle with granulated sugar.
19Place the pie on a baking sheet and bake at 425°F for 15 minutes.
20Reduce the oven temperature to 375°F and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
21If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set properly.
24Serve 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
Rolling pin
Oven
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 54g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: You can substitute frozen fruits for fresh if needed, but adjust the sugar and cornstarch accordingly. To check if the pie is done, gently shake it; the filling should be set but still slightly jiggly in the center.

Watch Video Of How Blueberry Rhubarb Pie Works

This blueberry rhubarb pie recipe is truly a classic – perfect for any occasion or gathering.

Whether you’re looking for a show-stopping dessert or just want something deliciously easy to make on a weeknight, this recipe delivers time after time.

And don’t even get me started on how well it freezes – just slice into individual portions before freezing for an effortless meal prep solution.

❓ Frequently Asked Questions About Blueberry Rhubarb Pie

Q: What type of sugar should I use in the filling?

For this recipe, I recommend using a combination of granulated sugar and brown sugar. The granulated sugar adds sweetness, while the brown sugar provides depth of flavor and helps to balance out the tartness of the rhubarb.

Q: Can I make this pie without eggs?

No problem! Simply replace the eggs with an additional 2 tablespoons of cornstarch mixed with 1 tablespoon of water.

Q: How do I store leftover pie?

Slice leftover pie into individual portions and store them in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover pie for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Q: Can I use frozen blueberries instead of fresh?

Yes! While fresh blueberries will always yield better results, frozen blueberries are a great alternative if they’re what you have on hand.

Q: What if I want to make mini pies instead of one large pie?

Simply divide the filling among individual ramekins or muffin tins, top with crust as desired, and bake until golden brown.

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