Bluebarb Pie Recipe
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Bluebarb Pie

By: Sarah Rose  
"After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 341 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr 5 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 1 9-inch pie
 

Ingredients

  • 3 cups diced rhubarb
  • 1 1/2 cups fresh blueberries
  • 1 pinch salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon lemon juice
  • 1 1/3 cups white sugar
  • 1/3 cup all-purpose flour
  • 1 double crust ready-to-use pie crust
  • 2 tablespoons butter, cut up
  • 1 tablespoon white sugar

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.
  3. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 18.1g | Cholesterol: 8mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by sueb 
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by andreald82 
This was easy and very good! I made it for a family get-together and it was gone in under 5... MORE

 
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