READY IN 2½ hrs

Bluebarb Pie

Read Reviews (7)

"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." — Sarah Rose

Directions

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr 5 mins
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 27, 2009

Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious!

—sueb

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Most Helpful Critical Review

May 20, 2010

The blueberry and rhubarb taste really good together! However, this pie turns out really runny even if allowed to cool for 24 hours. The flour taste doesn't cook out really well either. The thickener needs to be altered to make it a perfect pie.

—Coralie

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10 Ratings

Jul 26, 2010

Delicious recipe!!! I adapted a little because I only had 2 cups of rhubarb. I also used 1/4 tsp of nutmeg instead of 1/8, and I also added 1/4 tsp of cinnamon.

—hillary7234

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Aug 01, 2011

My freshly picked blueberries were so good that I was worried that putting them in a recipe would diminish their goodness. This recipe was worth the sacrifice of a few berries! Added 1/8 cup tapioca since some people mentioned it being runny. The consistency was terrific.

—Northbird

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Sep 08, 2009

This was easy and very good! I made it for a family get-together and it was gone in under 5 minutes! I served it with a side of whip cream and it was fantastic!

—andreald82

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Sep 08, 2011

I liked the combination of blueberries and rhubarb, but this recipe called for WAY too much sugar.

—Emily12

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Jun 19, 2011

I made this pie the other day and it was amazing!! I substituted the lemon juice for a bit of lemon extract and the nutmeg for cinnamon just because that's what I had, and used half whole wheat flour and half regular white flour. I bought my crust from Trader Joe's. I loved this pie and so did the other people who tried it. I will definitely make this again!!!

—crystalm25

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Nutrition

Calories
432 kcal
22%

Carbohydrates
65.4 g
21%

Cholesterol
8 mg
3%

Fat
18.1 g
28%

Fiber
3.3 g
13%

Protein
3.9 g
8%

Sodium
305 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bluebarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 432
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
Saturated Fat 5.6g 28 %
Cholesterol 8mg 3 %
Sodium 305mg 12 %
Potassium 189mg 5 %
Total Carbohydrates 65.4g 21 %
Dietary Fiber 3.3g 13 %
Protein 3.9g 8 %
Sugars 38.2g
Vitamin A 3 %
Vitamin C 11 %
Calcium 6 %
Iron 17 %
Thiamin 23 %
Niacin 21 %
Vitamin B6 2 %
Magnesium 5 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.