Blueberry Rhubarb Pie

Blueberry Rhubarb Pie is a rustic summer pie with a tangy sweet blueberry rhubarb filling and buttery crumb topping.

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Prep Time: 40

Cook Time: 1

Servings: 8

Calories: 416kcal

Ingredients

For the crust

1 buttermilk pie crust
2 teaspoons flour
2 teaspoons sugar

For the crumbs:

¾ cup all purpose flour
5 Tablespoons unsalted butter (at room temperature)
¼ cup granulated sugar
2 Tablespoons turbinado sugar
¼ teaspoon salt

For the filling:

1 cup plus 2 Tablespoons granulated sugar
6 Tablespoons cornstarch
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
3 cups fresh blueberries
3 cups chopped rhubarb
Zest of 1 lime
Juice of ½ lime
1 Tablespoon unsalted butter (melted)

Instructions

Preheat the oven to 425 degrees.

Prepare the crust.

Roll the crust out between two pieces of parchment paper. Peel off the top layer, then gently flip the crust into a 9 inch pie dish. Peel off the remaining parchment. If the parchment is sticking, pop the dish in the fridge for a few minutes, then try again. Whisk together the flour and sugar and sprinkle it on the bottom of the crust. Place it in the freezer while you prepare the other ingredients.

Make the crumbs.

In the bowl of an electric mixer, combine the flour, butter, granulated sugar, turbinado sugar, and salt. Beat on medium speed until the mixture is blended, then continue to beat until it’s broken up into small crumbs. Place in the fridge while you prepare the filling.

Make the filling.

In a bowl, whisk together the sugar, cornstarch, ginger, cinnamon, and salt. In another large bowl, combine the blueberries, rhubarb, lime zest and juice, and butter. Pour the sugar mixture over the berries and use your hands to gently stir them together.

Assemble.

Grab your pie crust and the crumbs. Pour berry filling into the pie crust, scraping out all the sugar and juices, then sprinkle crumbs evenly over the top. The pie dish will be very full.

Bake.

Place the pie on a baking sheet and bake for 15 minutes. Lower the heat to 375 and bake another 50-60 minutes, or until juices are bubbling up around the edges. After 15 minutes, place a pie shield around the edges of the crust so it doesn’t get too brown.
Allow the pie to cool for at least two hours, unless you don’t mind really sloppy slices. Serve at room temperature or warmed.

Notes

The pie will keep well at room temperature, wrapped in saran wrap, for up to two days or in the fridge for up to 5 days.
Reheat slices in the air fryer or oven to recrisp, or in the microwave (it won't have that crunch, but it'll still be delicious!).

Equipment

Pie Pan

Pie Shield

Course Dessert

Cuisine American

Keyword blueberry rhubarb pie, rhubarb blueberry pie

Nutrition

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