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