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Amazing Blueberry Rhubarb Pie

Amazing Blueberry Rhubarb Pie

Katy Smith

"This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie."
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3 h servings 324 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 310 mg
  • 12%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  3. Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  4. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

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Read all reviews 11
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I looked at the amount of sugar in this recipe and thought it would never be sweet enough. Wrong! This is probably the best pie recipe I've ever tried. I have been making pie for over 50 years...

This will have to go in every mother's recipe book. It is delicious, not to mention healthier than some of the alternatives, and the filling makes a great cobbler too!!! Thank you Katy for shar...

I followed the recipe as is. It was easy to put together and turned light and flaky with a good flavor. I have made five pies using this recipe and they all have turned out really great!

This pie is a winner, delicious. I too cut back on the sugar as others suggested. This will be a summer staple in our home.

I love this combo. However I need to add more sugar since my blueberries are natural Georgia blueberries and not as sweet as the ones you buy. .

Just perfect! Not too sweet, not to tart. That bit of extra salt is perfect. No need to look further for an ideal rhubarb/ blueberry recipe. Wonderful, too, with JUST rhubarb (6cups), nothing e...

Delightful! ;-)

Definite make again, great combo of sweet and just the right sour. About the only thing I would reinforce is letting the pie cool completely as we could not resist and ate it almost right out o...

Made this at our camper and used the grill to bake it took about 5 minutes longer than in the oven but well worth the wait. I didn't have tapioca so I substituted corn starch and it was perfect ...

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