Name: Bluebarb Pie
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 2 h 30 min
Yield: 1 9-inch pie
Ingredients: 3 cups diced rhubarb; 1 ½ cups fresh blueberries; 1 pinch salt; 1/8 teaspoon ground nutmeg; ½ teaspoon lemon juice; 1 1/3 cups white sugar; 1/3 cup all-purpose flour; 1 double crust ready-to-use pie crust; 2 tablespoons butter, cut up; 1 tablespoon white sugar

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.

Prep Time:

25 mins

Cook Time:

1 hr 5 mins

Additional Time:

60 mins

Total Time:

2 hrs 30 mins

Yield:

1 9-inch pie

Servings:

Ingredients

3 cups diced rhubarb
1 ½ cups fresh blueberries
1 pinch salt
1/8 teaspoon ground nutmeg
½ teaspoon lemon juice
1 1/3 cups white sugar
1/3 cup all-purpose flour
1 double crust ready-to-use pie crust
2 tablespoons butter, cut up
1 tablespoon white sugar

Directions

Step 1
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.

Step 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.

Step 3
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.

Step 4
Bake in the preheated oven on the baking sheet 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.

Nutrition Facts (per serving)

432

Calories

18g

Fat

65g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 8
Calories 432
% Daily Value *
Total Fat18g	23%
Saturated Fat6g	28%
Cholesterol8mg	3%
Sodium276mg	12%
Total Carbohydrate65g	24%
Dietary Fiber3g	12%
Total Sugars38g
Protein4g
Vitamin C7mg	33%
Calcium47mg	4%
Iron2mg	9%
Potassium189mg	4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Blueberries Desserts Fruit Desserts Fruit Pies Fruits Fruits and Vegetables Pies Rhubarb Seasonal Vintage Pie Recipes

- by: Sueb
- 15 years ago
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious!
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- by: Andrea Duran
- 15 years ago
This was easy and very good! I made it for a family get-together and it was gone in under 5 minutes! I served it with a side of whip cream and it was fantastic!
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- by: Coralie
- 14 years ago
The blueberry and rhubarb taste really good together! However, this pie turns out really runny even if allowed to cool for 24 hours. The flour taste doesn’t cook out really well either. The thickener needs to be altered to make it a perfect pie.
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- by: Hillary7234
- 14 years ago
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.
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- by: Crystalm25
- 13 years ago
I made this pie the other day and it was amazing!! I substituted the lemon juice for a bit of lemon extract and the nutmeg for cinnamon just because that’s what I had, and used half whole wheat flour and half regular white flour. I bought my crust from Trader Joe’s. I loved this pie and so did the other people who tried it. I will definitely make this again!!!
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- by: Northbird
- 13 years ago
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.
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- by: Kristine Noel Wohlfeil
- 10 years ago
Perfect recipe! I used fresh blueberries and frozen rhubarb and took the suggestion to add 1/8c of tapioca to the filling. Worked perfectly! My favorite pie!
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- by: SD96
- 10 years ago
This is a wonderful recipe. Even my mother, who doesn’t care for pies, loved this one. It served up easily, and the taste was amazing. Blueberry and rhubarb compliment each other well. I only changed a couple of things. So the crust would bake thoroughly and brown nicely, I reversed the length of time for the tin foil to cover the crust. Rather than 50 minutes covering it and 15 minutes browning, I didn’t cover the edges until the last 15 minutes. It turned out beautifully. In addition to sprinkling sugar on top, I also brushed the crust with in an egg wash.
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- by: Crystal U
- 10 years ago
I added a little cinnamon, but otherwise cooked the pie per the recipe. It was a great blend of flavors.
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- by: Erin Hepner
- 9 years ago
Very good combination of rhubarb and blueberry. A very nice sweet tart. Great flavor. I did alter it as per other recommendation by adding 1 1/2 T of tapioca to the fruit mixture to make it less runny. I used frozen berries because i already had them on hand and so i had to cook the pie longer but it came out great! I will definitely make this again.
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- by: Debra Ehret Miller
- 9 years ago
This recipe was so fantastic and easy. I love the bluebarb combo and the ready made crust makes it so quick to make. I cut the sugar some and would cut more next time, but that’s my general taste and not for everyone.
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- by: Sylbak
- 8 years ago
I added 1 tbsp corn starch. It was wonderful!
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- by: Jayess99
- 8 years ago
i had to use frozen rhubarb, maybe that was a problem. This pie is really tart, and like a previous writer noted, really runny. Did everybody else use fresh rhubarb? I’m in SW Florida, cant get it here. Blueberries were fresh, maybe I needed more sugar and some tapioca . Not sure, I’m not a baker. One thing, though, I dont think anyone else is going to eat this, too sour.
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- by: Antonia Hall
- 6 years ago
Best tasting pie ever?I followed the recipe 100%?will definitely make again…
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- by: Dwinga
- 5 years ago
I have made this pie twice (yet 2 try #2) It’s 1 of the best pies I’ve ever made – one of my favs! Comes out really good with this recipe! Rhubarb is not around here very long – and neither is this pie!
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- by: Cookdap Member
- 2 years ago
Delicious! I just used Tenderflake pastry recipe and added an extra cup of rhubarb and 2 more cups of blueberries as I had a large pie plate. Still used the same amount of flour and sugar etc and it turned out great. A big hit!
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