How to Make Amazing Blueberry Rhubarb Pie - A Step-by-Step Guide

Blueberry and rhubarb are two quintessential flavors of summer, and when combined in a pie, they create a delightful, tangy-sweet treat that is perfect for picnics, barbecues, or simply enjoying on a lazy afternoon. This Amazing Blueberry Rhubarb Pie recipe is a true summer classic that will have everyone asking for seconds!

Blueberries and rhubarb are a match made in heaven, with the sweet and juicy blueberries complementing the tartness of the rhubarb. The combination of these two f...

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Ingredients

  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • ¼ cup quick-cooking tapioca
  • ¼ teaspoon salt
  • 3 cups diced rhubarb
  • 3 cups fresh blueberries
  • 1 pastry for a 9-inch double crust pie

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs
  • Servings: 8
  • Yield: 1 pie

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.
  • Nutrition

    324 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Sodium: 310mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 4g
    • Total Sugars: 17g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 209mg