Bluebarb Pie
Experience the perfect fusion of sweet and tart with Bluebarb Pie, a stunning dessert that combines juicy blueberries and tangy rhubarb in a luscious, fruit-filled filling. Nestled in a flaky, golden pie crust and topped with a delicate lattice or a solid crust brushed with an egg wash and a sprinkle of coarse sugar, this pie is as beautiful as it is delicious. A touch of lemon juice and vanilla extract enhances the vibrant flavors, while hints of brown sugar add a caramel-like depth. Whether served warm with a scoop of vanilla ice cream or cooled to perfection, Bluebarb Pie is an unforgettable treat that celebrates the best of summer and spring produce. Ready in just over an hour, this easy yet impressive recipe is perfect for family gatherings, holiday desserts, or any occasion that calls for a slice of homemade goodness.
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Recipe Information
Ingredients
- 2 cups blueberries
- 2 cups rhubarb
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 crusts store-bought or homemade pie crust
- 1 egg
- 1 tablespoon water
- 2 teaspoons coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the blueberries. Chop the rhubarb into small 1/2-inch pieces and set aside.
In a large mixing bowl, combine the blueberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated and the cornstarch is dissolved.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming the edges if necessary.
Pour the blueberry-rhubarb filling into the crust and dot the top with small pieces of butter.
Roll out the second pie crust. Cut it into strips to create a lattice pattern or leave it whole for a solid top crust. If using a solid crust, cut a few small slits in the center for ventilation.
Carefully cover the pie with the second crust (or lattice). Trim any excess dough and crimp the edges to seal them.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust and edges of the pie. Sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
Serve the Bluebarb Pie at room temperature or slightly warmed, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 41.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
