Bluebarb Pie

Bluebarb Pie

9
Sarah Rose 0

"After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had."

Ingredients 2 h 30 m {{adjustedServings}} servings 432 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.
  3. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.
Tips & Tricks
Blueberry Pie

Make a delicious fresh blueberry pie, complete with lattice crust.

Blackberry Pie I

See how to make a simple pie using fresh or frozen blackberries.

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Reviews 9

  1. 15 Ratings

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sueb
7/27/2009

Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious!

Northbird
8/1/2011

My freshly picked blueberries were so good that I was worried that putting them in a recipe would diminish their goodness. This recipe was worth the sacrifice of a few berries! Added 1/8 cup tapioca since some people mentioned it being runny. The consistency was terrific.

hillary7234
7/26/2010

Delicious recipe!!! I adapted a little because I only had 2 cups of rhubarb. I also used 1/4 tsp of nutmeg instead of 1/8, and I also added 1/4 tsp of cinnamon.