Blueberry Rhubarb Pie

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

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

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!

More Summer Fruit Pie Recipes to Try

• Peach Blueberry Pie
• Lemon Thyme Peach Galette
• Fresh Cherry Pie

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!