Bluebarb Pie

Bluebarb Pie

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."
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Ingredients

2 h 30 m servings 432 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
  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.
  3. 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.
  4. Bake in the preheated oven on the baking sheet 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.

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Reviews

Read all reviews 13
  1. 21 Ratings

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Most helpful positive review

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

Most helpful critical review

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 thic...

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Least positive
Newest

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

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 tap...

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.

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!

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 thic...

Perfect recipe! I used fresh blueberries and frozen rhubarb and took the suggestion to add 1/8c of tapioca to the filling. Worked perfectly! My favorite pie!

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 ...

i had to use frozen rhubarb, maybe that was a problem. This pie is really tart, and like a previous writer noted, really runny. Did everybody else use fresh rhubarb? I'm in SW Florida, cant...

I added 1 tbsp corn starch. It was wonderful!

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