Bluebarb Pie Recipe -
Bluebarb Pie Recipe
  • READY IN hrs

Bluebarb Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    2 hrs 30 mins


  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.
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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!

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.

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.

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.

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!

Apr 14, 2014

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!

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!!!

May 30, 2015

This recipe was so fantastic and easy. I love the bluebarb combo and the ready made crust makes it so quick to make. I cut the sugar some and would cut more next time, but that's my general taste and not for everyone.


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  • 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.

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