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Homemade Blueberry Rhubarb Pie with honey.

Blueberry Rhubarb Pie

Blueberry Rhubarb Pie has a buttery flaky crust filled with fresh fruit and a hint of cinnamon. The red, white, and blue colors are perfect for celebrating the fourth of July!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
chilling time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 505kcal
Author Jenn



  • ½  Cup  (63 grams) All Purpose Flour
  • ¼  teaspoon Ground Nutmeg
  • ½  teaspoon Ground Cinnamon
  • Cups  (300 grams) fresh blueberries
  • 2 Cups (200 grams) fresh chopped rhubarb stalks
  • ½ Cup (170 grams) Honey

Egg Wash

  • 1 Egg lightly beaten with a fork



  • 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 375 F (190 C).


  • In a large bowl whisk together ½ 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.
  • 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 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.  


Calories: 505kcal