Name: Blueberry Rhubarb Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups fresh blueberries; 2 cups fresh rhubarb, chopped; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 package (14 oz) refrigerated pie crusts (or homemade equivalent); 1 tablespoon butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (optional, for topping)

A deliciously tangy and sweet pie combining fresh blueberries and tart rhubarb, baked in a flaky, buttery crust perfect for spring and summer gatherings.

Ingredients

2 cups fresh blueberries

2 cups fresh rhubarb, chopped

3/4 cup granulated sugar

1/4 cup brown sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 package (14 oz) refrigerated pie crusts (or homemade equivalent)

1 tablespoon butter, cut into small pieces

1/4 teaspoon salt

1 egg, beaten (for egg wash)

1 tablespoon coarse sugar (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, gently mix together blueberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until well combined. Let it sit for 10 minutes to allow the juices to release.

Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges as needed.

Pour the blueberry-rhubarb filling into the crust, spreading it evenly. Dot the filling with small pieces of butter.

Roll out the second pie crust and either cover the pie completely, cutting slits for steam to escape, or cut into strips and weave a lattice top. Seal the edges by pinching or crimping.

Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes or until the crust is golden and the filling is bubbling.

Let the pie cool for at least 2 hours before serving to allow the filling to set.

Servings and timing

This pie makes 8 servings.
Prep time is about 20 minutes, with a cooking time of 55 minutes, totaling roughly 1 hour and 15 minutes from start to finish.

Variations

I sometimes like to add a handful of fresh raspberries or blackberries to the filling for extra color and flavor complexity. For a richer taste, swapping out some of the granulated sugar for honey or maple syrup works well. If I want to skip the lattice top, I’ll simply use a full crust with slits for steam. To make it gluten-free, I use a gluten-free pie crust and it turns out just as delicious.

Storage/reheating

I store leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days or in the refrigerator for up to four days. To reheat, I like to warm slices in the oven at 350°F (175°C) for about 10-15 minutes to refresh the crust’s flakiness and warm the filling without making it soggy.

FAQs

Can I use frozen blueberries or rhubarb instead of fresh?

Yes, I’ve used frozen blueberries and rhubarb before—just thaw and drain them well to avoid extra moisture in the pie.

How do I prevent a soggy bottom crust?

I often blind-bake the bottom crust for 7-10 minutes before adding the filling or sprinkle a thin layer of breadcrumbs or crushed cornflakes on the crust to absorb excess moisture.

Can I make this pie ahead of time?

Absolutely. You can prepare the pie a day in advance and keep it refrigerated. Just bake it fresh when ready to serve for the best crust texture.

What can I substitute for cornstarch?

If I don’t have cornstarch, I use all-purpose flour or arrowroot powder, though cornstarch gives the clearest filling.

How do I store leftover pie?

I keep leftovers wrapped at room temperature if eaten within two days, or in the fridge for up to four days. For longer storage, I freeze the pie wrapped tightly in plastic and foil.

Conclusion

This blueberry rhubarb pie is one of my favorite seasonal treats that delivers a perfect mix of tart and sweet in every bite. The flaky crust combined with the juicy fruit filling makes it a classic dessert that’s always a hit. Whether for a summer picnic or a family dinner, I find it’s a comforting and refreshing choice that never disappoints.