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Why I Love This Rhubarb Blueberry Pie
Everyone loves a pie. Not everyone makes a pie. Let’s be honest; we all picture a wonderful grandma spending hours in the kitchen making and baking a pie. It’s definitely a quaint scene, but it seems too time-consuming, right? Well, I feel like my new life mission is to convince others that pie can be easy and really doesn’t take too much time. Actually, I was writing this post and reviewing all the pictures of this pie, and I got the urge to make a pie. I hope the feeling is contagious!
The crust of this pie takes five minutes, and that’s the hardest part. The fruit filling is stirred together, poured into the shell, and baked. Can I make this sound any easier?
Personally, I love to make multiple pie crusts ahead of time and store them in the freezer for up to three months. Once the crust is made, a pie is pretty much a one-bowl dessert, just like those one-pot meals that have been huge over the last few years. Should one-bowl desserts be the next thing?!
Let’s start a new picture of pie-making with you in the kitchen: I can already smell the rhubarb!
This pie is best served with a large scoop of vanilla ice cream, so it’s perfect for spring!
More Dessert Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Rhubarb Blueberry Pie
Ingredients
- 2 recipes pie crust
- 4 cups diced rhubarb
- 3 cups blueberries
- ½ tsp kosher salt
- ¼ cup minute tapioca
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 1 large egg
- 1 tbsp water
Instructions
For the crust
- On a well-floured surface, roll out the pie crust to a 12-inch circle for a 9-inch pie dish. Lay dough in the pie dish, allowing the dough to fill the corners with the excess coming up over the rim of the dish.2 recipes pie crust
For the filling
- Preheat oven to 400°F.
- In a large bowl, combine the rhubarb, blueberries, salt, minute tapioca, sugar, and lemon juice. Stir to combine.4 cups diced rhubarb, 3 cups blueberries, ½ tsp kosher salt, ¼ cup minute tapioca, ¾ cup granulated sugar, 2 tbsp fresh lemon juice
- Fill the crust with the filling and dot the top with the butter. Brush the edges of the filled pie crust with water.1 tbsp unsalted butter
- Roll out a second crust to 12 inches and place over filling and dots of butter.
- Trim the edges of the crusts, leaving a one-inch overhang. Roll edges under crust and press slightly to adhere. Crimp edges.
- Whisk the egg and water together until smooth. Brush the top of the crust with the whisked egg and water. Sprinkle with sugar. Cut at least two vents into the top crust.1 large egg, 1 tbsp water
- Place the pie on a parchment-lined baking dish and place in the oven. Bake for 20 minutes at 400°F then turn the oven down to 375°F until the top and bottom crust are golden brown and the center of the pie filling is bubbling, 45-60 minutes. If the edges of the crust are browning too quickly, cover with a crust cover or with aluminum foil. Remove from oven and allow to cool to room temperature before cutting, about 4 hours.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Kaleb, I LOVE your recipes and got caught up in your pie making. Strawberry and Blueberry turned out exceptionally great! Thanks to your videos and recipes.
The only comment I would add is that in the ingredients where you have listed 9 inch pie shell, could you add the words ‘9 inch ‘baked’ pie shell’ OR ‘9inch ‘unbaked’ pie shell’. I know you mention it in the comments but sometimes we don’t read those!
Some of us get confused! At least I think others might!! 😆
Thanks
Lorraine 🙋🏼♀️
YEAH!!!! Team Pie! This looks awesome!!