Blueberry Rhubarb Pie has a homemade buttery flaky pie crust filled with fresh fruit and a hint of cinnamon. The red, white, and blue colors are perfect for celebrating the Fourth of July!
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.
- Two batches of pie crust *see recipe below*
- 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:
- High in Antioxidants
- Help Fight Cancer
- Amp Up Weight Loss
- Boost Brain Health
- Alleviate Inflammation
- Support Digestion
- Promote Heart Health
Health Benefits of Rhubarb:
- High in Anitioxidants
- Support Digestion
- Prevents Alzeheimers
- Improves Bone Health
- Helps Fight Cancer
- Improves Blood Circulation
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 1/8 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 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!
Blueberry Rhubarb Pie
- 1/2 cup all-purpose flour
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3 cups (300 g) fresh blueberries
- 2 cups (200 g) fresh chopped rhubarb stalks
- ½ cup (170 g) honey
Pie Crust (ingredients for one crust, you will need to make two)
- 1 1/4 cups (312.50 g) all purpose flour
- 2 tsp organic raw sugar
- 1/4 tsp kosher salt
- 8 Tbsp cold unsalted butter cut into thin slices
- 1/4 cup (62.5 g) cup ice water
- 1 egg beaten with a fork
- 1 Tbsp water
Make two crusts, wrap in plastic wrap and set in the fridge for 30 minutes while you prepare the filling.
Sift flour into bowl, whisk in sugar and salt. Add butter pieces and begin squeezing them into the flour , mixture with your hands. Continue working the butter until it resembles cornmeal.
Pour in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 375 F (190 C).
In a large bowl whisk together 1/2 cup flour, cinnamon and nutmeg. Gently stir in blueberries and chopped rhubarb pieces with spatula until well coated. Pour in honey and stir softly until incorporated.
Roll one pie crust onto lightly floured surface to about 1/8 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 pie crust.
Cut in half using decorative side of dough cutter. Place this half across the filling, keeping the zigzag patter towards the center.
Cut three small strips from the second half of crust. Braid together and lay across the center of the pie.
Use your cookie cutter to create shapes with the remaining dough pieces. Place across your uncovered filling in any pattern.
Trim excess dough from the edges of the pie pan with a knife.
Brush egg wash onto dough and sprinkle with sugar. Place pie pan on cookie sheet and put in the oven.
Bake for 20 minutes.
Remove from oven and lightly cover pie with aluminum foil (tent slightly) to prevent burning the crust. Continue to bake for 30-40 minutes.
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.