For a richer flavor, use brown butter instead of regular butter to dot the filling. If the crust starts to brown too quickly, tent the entire pie loosely with aluminum foil. Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra touch of indulgence. Feel free to adjust the amount of sugar to your liking, depending on the tartness of your rhubarb. This pie is best enjoyed the day it is made, but it can be stored in the refrigerator for up to 3 days.
Bluebarb Pie
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PREP TIME25 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS75
A delightful dance of tart rhubarb and sweet blueberries, baked to golden perfection. This pie is a symphony of flavors, a true celebration of summer's bounty, sure to be your new favorite dessert!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol8 mg
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Fiber3 g
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Protein4 g
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Saturated Fat6 g
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Sodium276 mg
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Sugar38 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on the lower oven rack. (5 minutes)
02
StepLine a 9-inch pie plate with 1 pie pastry. Set aside. (5 minutes)
03
StepIn a large bowl, gently toss together the diced rhubarb and fresh blueberries. In a separate small bowl, whisk together 1 1/3 cups of granulated sugar, all-purpose flour, lemon juice, ground nutmeg, and salt. Pour the sugar mixture over the fruit and stir gently until everything is evenly coated. Pour the fruit mixture into the prepared pie plate and dot the top evenly with the butter pieces. (15 minutes)
04
StepCarefully cover the pie with the remaining pie pastry. Crimp or flute the edges to seal. Cut a few decorative steam vents in the top crust to allow steam to escape. Sprinkle the top crust evenly with the remaining 1 tablespoon of granulated sugar. To prevent the edges from browning too quickly, cover them with strips of aluminum foil. Place the pie on the prepared baking sheet. (10 minutes)
05
StepBake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 35 minutes. Remove the foil from the edges and continue baking until the crust is golden brown and the juices are bubbling through the vents, about 15 minutes more. (65 minutes)
06
StepLet the pie cool completely on a wire rack before serving. This allows the filling to set properly. (2 hours)
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Nicholas Hilpert
Jun 10, 2025David: The crust browned perfectly, and the filling wasn't too tart or too sweet. Excellent recipe!
Skyla Walter
Jun 6, 2025Sarah: This pie is absolutely divine! The combination of rhubarb and blueberries is perfect, and the crust is so flaky.
Casimir Von
Apr 20, 2025Chris: Make sure to use a good quality pie crust for best results. It makes all the difference!
Nathaniel Abernathy
Jan 26, 2025Kevin: Best pie I've ever had! Thanks for sharing this amazing recipe.
Nellie Larkin
Jan 20, 2025Emily: I added a pinch of ginger to the filling for a little extra warmth. It was delicious!
Coby Hermann
Jan 13, 2025Brittany: I love how easy this recipe is to customize. I've tried different berries and spices, and it always turns out great.
Rylee Dach
Jan 11, 2025Jessica: My family devoured this pie in one sitting! It's a new favorite.
Abdullah Zemlak
Jan 5, 2025Michael: I've never made a pie before, but this recipe was so easy to follow. It turned out beautifully!
Reinhold Hermiston
Nov 14, 2024Ashley: I appreciate the tip about covering the edges with foil to prevent burning. It worked perfectly!
Jeanette Croninbogisich
Oct 22, 2024Robert: This recipe is a keeper! I'll definitely be making it again.