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Home » Pies & Tarts

Blueberry Rhubarb Pie

Published: Jul 3, 2019 · Modified: Jun 8, 2020 by Jenn ·This post may contain affiliate links ·

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Homemade blueberry rhubarb pie with flaky pie crust.

Blueberry Rhubarb Pie has a homemade buttery flaky pie crust filled with fresh fruit and a hint of cinnamon.

Homemade Blueberry Rhubarb Pie with honey.

What's the best part of summer? Homemade pie of course!! My blueberry pie crust is made with lots of butter and tastes just like a summer dream with any fruit filling. The combo of blueberry with rhubarb is a softly sweet and sour flavor I'm currently addicted to. Adding cinnamon and nutmeg instead of lemon juice helps with the tartness. Pair it with a big scoop of ice cream for a hot summer day!

What you need to make this pie crust design:

  • Cookie cutter of choice.
  • One pie crust
  • Sparkling Sugar
  • Fresh blueberries and rhubarb!
  • Local Honey

Why make a Blueberry Rhubarb Pie?

Blueberries have a slightly sweet flavor, while rhubarb is more tart. Pairing the two flavors together with some local honey creates a perfect balance of tart and sweet. Besides being yummy, fresh blueberries and rhubarb have many health benefits!

Health Benefits of Blueberry:

  1. High in Antioxidants
  2. Help Fight Cancer
  3. Amp Up Weight Loss
  4. Boost Brain Health
  5. Alleviate Inflammation
  6. Support Digestion
  7. Promote Heart Health

Health Benefits of Rhubarb:

  1. High in Anitioxidants
  2. Support Digestion
  3. Prevents Alzeheimers
  4. Improves Bone Health
  5. Helps Fight Cancer
  6. Improves Blood Circulation
Recipe for homemade pie crust.
Blueberry Rhubarb Pie filling.
Recipe for blueberry pie with fresh rhubarb and honey.

Tips for Blueberry Rhubarb Pie

  • Make your pie crusts ahead of time, wrap in plastic and keep in the fridge. (1- 2 hrs)
  • When you're ready to make your pie, set out crusts on counter for about 15-20 minutes to soften.
  • Place bottom crust in the pan and shape edges. Refrigerate crust for 15 minutes to firm.
  • Scoop filling into chilled bottom pie crust.
  • Roll out second crust to ⅛ inch thickness and cut out shapes. Use as many or as little as you want!
  • Arrange cut pie crust shapes on top of filling.
  • Paint egg wash or cold water between overlapping crust to help stick.
  • Then apply a thin coating of egg wash on top of all remaining crust.
  • Sprinkle with sparkling sugar.
  • Place prepared pie in the fridge to chill again for 20 minutes before baking.
  • A cold crust will keep its shape while baking!
Fruit pie with homemade flaky crust.
Sliced fresh blueberry pie.
All butter pie crust with blueberries and rhubarb.
Flaky pie crust with fruit filling.

More Summer Fruit Pie Recipes to Try

  • Peach Blueberry Pie
  • Lemon Thyme Peach Galette
  • Fresh Cherry Pie
Homemade Blueberry Rhubarb Pie with honey.

Blueberry Rhubarb Pie

author: Jenn Davis
Blueberry Rhubarb Pie has a buttery flaky crust filled with fresh fruit and a hint of cinnamon.
5 from 1 vote
Baking Tips Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 45 minutes mins
chilling time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 8 slices

Ingredients
 

Filling

  • ¼  Cup  (32 grams) All Purpose Flour
  • 2 Tblsp Corn Starch Powder
  • ⅔ Cup (66 grams) Granulated sugar
  • ¾  teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cardamom
  • ¼  teaspoon Ground Nutmeg
  • 3  Cups  (300 grams) fresh blueberries
  • 2 Cups (200 grams) fresh chopped rhubarb stalks

Homemade Pie Crust

Egg Wash

  • 1 Egg , lightly beaten with a fork

Instructions
 

Crust

  • Make Homemade Pie Crust and wrap in plastic wrap and set in the fridge for 30 minutes while you prepare the filling.
  • Preheat oven to 425 F (220 C).

Filling

  • In a large bowl whisk together flour, cornstarch, granulated sugar, cinnamon cardamom, and nutmeg. Gently stir in blueberries and chopped rhubarb pieces with spatula until well coated.
  • Divide pie crust in half and roll one half onto lightly floured surface to about ⅛ inch thick 12 inch wide circle. The circle should be a couple inches larger than your pie pan.
  • Carefully place crust into pan and use fingers tips to softly press into the corners, allowing excess crust to lay over the sides of the pan.
  • Spoon blueberry mixture into prepared pie crust.
  • Roll out second half of pie crust.
  • Use your cookie cutter to create shapes with the remaining dough pieces. Place across your uncovered filling in any pattern.
  • Brush egg wash onto dough cutouts and sprinkle with sugar.  Place pie pan on cookie sheet and put in the oven.
  • Bake pie for 20 minutes.
  • Reduce oven temperature to 375 F (190 C). Remove from oven and lightly cover pie with aluminum foil (tent slightly) to prevent burning the crust. Continue to bake for 40-45 minutes. An instant read thermometer into the filling should reach 200 F (93 C) for pie to be done.
  • Pie is ready when filling is bubbly and crust is golden brown.
  • Place pie on cooling rack and allow to cool for 15-20 minutes before serving.  

Nutrition

Calories: 505kcal
course Dessert
cuisine American
Did you make this recipe? Let me know by leaving a recipe rating below or by tagging @twocupsflour on instagram. I love seeing your fabulous creations!

Reader Interactions

5 from 1 vote

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Comments

  1. Kristen

    June 16, 2019 at 6:54 pm

    5 stars
    Loved this recipe so much that I made a second...and then a third pie within the same day!!!

    Reply
  2. Jenn

    July 03, 2019 at 11:15 am

    Wow!! Love hearing that!

    Reply
  3. Deb

    October 17, 2020 at 6:08 pm

    Not possible to get Rhubarb fresh where I am at. Is it possible to use frozen fruit unthawed and bake pie longer?

    Reply
    • Jenn

      October 19, 2020 at 9:57 am

      Hi Deb! Yes, you can use frozen fruit, just let it come do room temperature on some paper towels to absorb any excess juices that frozen fruit may have before adding it to the filling.

      Reply
5 from 1 vote

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