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A fork holding a bite of rhubarb and blueberry pie with flaky crust and mixed berry filling rests on a white plate.
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Blueberry Rhubarb Pie

Blueberry Rhubarb Pie is a simple fruit filled pie that is perfect for summer.
Prep Time15 minutes
Cook Time45 minutes
Servings: 8 Slices
Calories: 372kcal
Author: Karin and Ken

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!

Nutrition

Serving: 1Slice | Calories: 372kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 167mg | Fiber: 3g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg