First things first – thank you. Truly. For being here, for your love of pie (especially the kind that tastes like sunshine and childhood), and for joining me on another delicious adventure. Today’s treat? A Blueberry Rhubarb Pie that’s anything but boring!! If you’ve never tried this combo before, get ready to fall hard.
This pie hits that beautiful sweet-tart balance that only rhubarb and blueberries can strike. It’s juicy, it’s vibrant, and the smell when it’s in the oven? Absolutely heavenly. I’m kicking myself for not having shot it with a scoop of vanilla bean ice cream melting into the warm filling, but hey – more reason for me to make it again (and again)!
Let’s get into it.
Ingredients
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2 cups chopped rhubarb
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2 cups fresh blueberries
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1⅓ cups white sugar
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6 tablespoons all-purpose flour
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1 tablespoon butter
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2 pie crusts (store-bought or homemade)
How to Make Blueberry Rhubarb Pie
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Prep Your Ingredients
Get everything measured and ready to go. Preheat your oven to 450°F (230°C). -
Start Building the Layers
In a small bowl, combine the sugar and flour until well blended. Sprinkle ¼ of this mixture on the bottom crust in your pie dish. -
Add the Fruit
Combine rhubarb and blueberries in a separate bowl. Pile the fruit mixture evenly over the sugar-flour base in the pie crust. -
Finish the Filling
Sprinkle the remaining sugar-flour mixture on top of the fruit. Dot the surface with small pieces of butter. -
Top It Off
Place the second pie crust on top. Seal the edges using your fingers (two thumbs work like a charm!). Feel free to crimp or press with a fork for extra flair. -
Bake It Beautiful
Set your pie on the bottom oven rack and bake it for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 40–45 minutes, until the crust is golden and the filling is bubbling. -
Cool and Serve
Let it cool slightly. Serve warm or cold – and don’t forget the whipped cream or vanilla ice cream!
Helpful Tips
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Protect that crust: Use a pie shield or foil to prevent the edges from over-browning.
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Juicy filling? Let the pie cool completely before slicing to avoid a runny mess.
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Make it shine: Brush the top crust with a little milk or egg wash for a glossy finish.
Substitutions & Variations
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Using frozen fruit: frozen rhubarb and blueberries work just fine! Just don’t thaw first – bake straight from frozen.
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Lower sugar: Use 1 cup of sugar if your berries are super sweet.
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Add a twist: A little lemon zest or a dash of cinnamon brings an extra layer of flavor.
Frequently Asked Questions
Can I make this pie gluten-free?
Absolutely! Just swap in your favorite 1:1 gluten-free flour and use a gluten-free pie crust.
Can I use just rhubarb or just blueberries?
Yes, but you’ll need to adjust the sugar – rhubarb alone needs more, blueberries alone may need less.
Why is my pie filling runny?
It likely needed more cooling time. Fruit pies thicken as they cool!
Storage Instructions
Keep any leftovers covered and refrigerated for up to four days. You can reheat slices in the oven at 300°F for 10–15 minutes, or enjoy them cold (my personal favorite for breakfast the next day!).
More Fruit-Filled Recipes to Love
There’s something truly special about the blend of sweet blueberries and tart rhubarb wrapped in a buttery, golden crust. This Blueberry Rhubarb Pie brings the taste of summer straight to your table with every bite. Whether you’re sharing it at a gathering or savoring a quiet slice at home, it’s the kind of pie that makes memories. Happy baking, and don’t forget to save this recipe for the season!
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Blueberry Rhubarb Pie – A Sweet and Tangy Dessert
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (serves 8) 1x
- Diet: Vegetarian
Description
Blueberry Rhubarb Pie is the ultimate sweet-tart summer dessert! Packed with juicy blueberries, tangy rhubarb, and wrapped in a flaky golden crust, this pie is vibrant, simple to make, and perfect for any summer gathering or quiet afternoon treat. Serve it warm or cold – either way, it’s a slice of sunshine on your plate.
Ingredients
2 cups chopped rhubarb
2 cups fresh blueberries
1⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
2 pie crusts (store-bought or homemade)
Instructions
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Preheat your oven to 450°F (230°C) and prep all your ingredients.
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In a small bowl, mix together the sugar and flour. Sprinkle ¼ of this mixture on the bottom pie crust.
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In another bowl, gently combine rhubarb and blueberries. Pile the fruit mixture over the sugar-flour base.
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Sprinkle the remaining sugar-flour mixture over the fruit. Dot the top with small bits of butter.
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Cover with the second pie crust. Press and seal the edges using your fingers or a fork.
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Place the pie on the lowest oven rack and bake for 15 minutes.
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Reduce the oven temperature to 350°F (175°C) and bake for another 40–45 minutes, until the crust is golden and the filling is bubbling.
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Let the pie cool slightly before serving. Enjoy warm or chilled with whipped cream or vanilla ice cream!
Notes
Use a pie shield or foil to keep the crust edges from over-browning.
For a glossy finish, brush the top crust with milk or egg wash before baking.
If using frozen fruit, add it straight to the pie—no need to thaw first!
Let the pie cool completely to help the filling set properly.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Protein: 2g
- Cholesterol: 10mg