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!
Servings 8 slices
Calories 505kcal
Ingredients
Filling
- ½ Cup (63 grams) All Purpose Flour
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- 3 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
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 375 F (190 C).
Filling
- 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.
Nutrition
Calories: 505kcal