Description

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

1/4 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)

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Instructions

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.

Notes

For extra color and flavor, add fresh raspberries or blackberries to the filling.

Substitute some granulated sugar with honey or maple syrup for a richer taste.

Use a gluten-free pie crust to make this pie gluten-free.

To avoid soggy bottom crust, blind-bake the crust or sprinkle breadcrumbs/cornflakes before filling.

Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days.

Reheat slices in the oven at 350°F (175°C) for 10-15 minutes to refresh the crust and warm the filling.

Frozen blueberries or rhubarb can be used if thawed and drained well.

Substitute cornstarch with all-purpose flour or arrowroot powder if needed.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 28g
Sodium: 230mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg