Blueberry Rhubarb Pie
Delight your taste buds with this irresistible Blueberry Rhubarb Pie, a sweet-and-tangy masterpiece that balances the vibrant juiciness of fresh blueberries with the tart zing of diced rhubarb. Nestled in a flaky, buttery crust, this pie is infused with warm spices like cinnamon and a hint of lemon juice for a flavor profile that’s both comforting and refreshingly unique. The filling, sweetened with a mix of granulated and brown sugar, bubbles up beautifully beneath a golden, egg-washed lattice or full top crust, sprinkled with coarse sugar for subtle crunch. Perfect for summer gatherings or any occasion, this pie is best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. With just 30 minutes of prep time and baking to golden perfection, it’s an easy and show-stopping dessert that celebrates the best of seasonal fruit.
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Recipe Information
Ingredients
- 3 cups Fresh blueberries
- 2 cups Fresh rhubarb, diced
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter, cut into small pieces
- 2 9-inch (top and bottom) Store-bought or homemade pie crust
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the blueberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the fruit is coated and the mixture is well combined. Let it sit for 10 minutes to release some of the juices.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, allowing the edges to hang slightly over the rim.
Spoon the fruit filling evenly into the pie crust, spreading it out with a spatula. Dot the top of the filling with small pieces of the butter.
Roll out the second pie crust and place it over the filling. Trim the overhanging edges of both crusts to leave about 1/2 inch. Seal the edges by pinching them together or crimping with a fork. Cut a few slits into the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish, and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.
Serve the pie as is or with a scoop of vanilla ice cream or whipped cream for the perfect treat!
Nutrition Facts
Calories |
6652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 929.6 g | 338% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 320.3 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 435 mg | 33% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1755 mg | 37% | |
*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.
