Blueberry Rhubarb pie is a sweet and fresh blueberry and rhubarb pie filling baked into a flaky crust. This dessert is such a summer treat. My son nicknamed this pie Bluebarb pie and it's stuck as the name to call it around our house.
This Blueberry Rhubarb Pie is a wonderful go to dessert when you are in the mood for a homemade pie. It's really easy to make and is full of fresh fruit. I love mixing up homemade pies with different berries or fruit combinations.
I made this blueberry rhubarb pie recipe in my grandma's vintage pie plate so I could feel a little closer to her while I made it.
When I was a child I can remember spending long summer days in my Grandma's kitchen helping her make homemade pies. I think back often of those summers when I am making pies now as an adult.
Ingredients
- Rhubarb: Fresh or frozen rhubarb will work for this recipe.
- fresh blueberries
- white sugar
- all-purpose flour
- butter
- Pie Crusts: This blueberry rhubarb pie recipe can easily be made in a homemade pie crust or our 3 ingredient pie crust instead of a store bought one.
How to Make Blueberry Rhubarb Pie
blueberry rhubarb pie filling
Combine sugar and flour. Sprinkle ¼ of it over the pastry on a pie plate. Combine rhubarb and blueberries and heap them over this mixture. Sprinkle it with remaining sugar and flour.
Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), continue baking for 40 to 45 minutes and crust is golden brown. Serve warm or cold.
This blueberry rhubarb pie recipe is the epitome of summer to me. Fresh fruit, homemade pie and family time. This pie is so easy to make and can be made in about an hour from start to finish.
I enjoy this recipe during the summer when our local farmer's market is in full swing. It is a great way to use some of the fresh fruit from my garden or the farmers market. You'll love my Rhubarb Cookies too.
The best part of this Rhubarb Pie, other than eating it, is probably that if you don't have time to make a homemade pie crust. Leave me a comment and let me know if you enjoyed this recipe.
Storage
List how to store this dish in the fridge/how long it's safe to do so etc.
Be sure to store this pie in an airtight container and place a piece of paper towel between the crust and plastic wrap to keep it from getting soggy.
Refrigerator: This blueberry rhubarb pie recipe can be stored in an airtight container for up to 5 days in the refrigerator.
Freezer: This blueberry rhubarb pie recipe can be frozen unbaked or baked. I have found that the crust does not brown as well once frozen but you may want to try it both ways and see what you think. Store in an airtight container for up to 3 months.
Tips
- Be sure to cut out any leaves or strings from the stalks before using them in your pie batter.
- When picking blueberries, look for a deep blue color with no brown or mold.
- Wash berries right before using so you don't get water spots on them.
- Choose rhubarb stalks that are firm and crisp with no bruises or blemishes on the leaves.
FAQ
Do you have questions about blueberry rhubarb pie? Here are some of the most commonly asked questions about it.
There is no need to cut the berries for this pie before you add them into your fruit mixture. If you do not like whole blueberries in your pie then feel free to chop them first.
Rhubarb is very tart with a light fruity taste. Raw rhubarb while it may look like celery can be tough. Because of the tartness rhubarb is mostly used in desserts and cooked with sugar to cut down the tart taste.
More Tasty Pie Recipes
Do you like pies? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Blueberry Rhubarb Pie
Equipment
- pie plate
Ingredients
- 2 cups chopped rhubarb
- 2 cups fresh blueberries
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 pie crusts
Instructions
- Get out and measure all of your ingredients.
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle ¼ of it over pastry in pie plate.
- Combine rhubarb and blueberries and heap them over this mixture.
- Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
- Cover with top crust,
- Using two thumbs
- or one, press and seal edges of pie crust together.
- Place pie on lowest rack in oven.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
- Serve warm or cold.
- With whipped or ice cream. Enjoy every bite!
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