Blueberry Rhubarb Pie (aka Bluebarb Pie)

A slice of blueberry rhubarb pie on a small plate, with a bowl of blueberries and some rhubarb behind it. The remaining pie is also behind the pie slice.

Blueberry Rhubarb Pie (aka Bluebarb Pie)

This blueberry rhubarb combines the earthy sweet blueberry with the mellow sour tartness of rhubarb and is awesome as a late Spring or early Summer pie. Don’t skip the grated apple. It is full of pectin, which helps naturally thicken the pie, as well as sweeten it. But don’t worry, you won’t notice the apple flavor in the pie itself. The bold flavor of the blueberry and rhubarb come through. I have tips and trips above on shortcuts or substitutions. Keep in mind this recipe requires a 9-inch deep-dish pan, one that has a more vertical high side. If you only have a more traditional pie pan with slanted sides, you should half the filling recipe to accommodate for that and reduce all the filling ingredients by half. Reduce the bake time as well, as the filling won’t need as long to bake.

Course Dessert

Cuisine American

Keyword blueberries, pie, rhubarb

Prep Time 30

Cook Time 1 20

Chill Time 8

Servings

Calories 607kcal

Author Irvin

Ingredients

Crust

3 1/4 cups all-purpose flour 455 g
1 teaspoon kosher salt
1 1/4 cups cold unsalted butter 2 1/2 sticks or 285 g
3/4 cup ice cold water plus more if needed

Filling

1 1/4 pounds rhubarb cut into 1-inch chunks, about 2 1/2 cups
1 pound blueberries about 3 1/2 cups
1 medium-sized apple peeled, cored and grated through the big hole of a box grater
3/4 cup white sugar 150 g
3 tablespoons tapioca starch or cornstarch
1 tablespoon lemon juice
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt

To finish

1 large egg yolk
1 tablespoon water
2 tablespoon turbinado sugar or white sugar

Instructions

Make the pie crust by placing the flour and salt in a large bowl. Cut the butter into 1/2-inch cubes, and add them to the dry ingredients. Toss with your hands to coat the butter, then smash the butter cubes into small flat pieces, that are roughly the size of peas. If the butter starts to stick to your fingers, dip them back into the flour to coat them and the butter. Continue doing this until all the butter is broken down.
Drizzle the water over the pie dough ingredients, tossing with a fork, until the water is absorbed a dough starts to form. At this point you can start to massage the dough with your hands in the bowl, pressing and folding the dough to incorporate all the dry ingredients. If the dough doesn't seem to be forming, add a tablespoon of water at a time, tossing with a fork until it comes together.
Cut the dough in half and shape two disks, about 1-inch thick. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
Once the dough is chilled, preheat an oven to 375°F. Make the filling by placing the rhubarb, blueberries, grated apple, sugar, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg and salt in a large bowl. Mix until the fruit is evenly coated with the sugar and starch.
Roll out one disk of dough to a 11 to 12-inch wide circle. Fit it into a deep dish pie pan. Add the filling, scraping and adding any liquid on the bottom of the bowl, into the pie crust.
Roll out the second dough into a 12-inch wide circle, and then cut the dough into strips. Weave the dough over the top of the pie, creating a lattice top. Trim any excess dough, then seal the dough around the edges, decoratively crimping the edges of the bottom crust to the top crust.
Beat the egg yolk with the water, the brush the egg wash over the top of the crust. Sprinkle the top with sugar, then place the pie on a rimmed baking sheet to catch any filling that might bubble over.
Bake in the oven for 50 to 60 minutes or until the top of the crust is starting to turn golden brown. Cover with aluminum foil to prevent burning, and bake an additional 30 to 35 minutes or until the center of the pie is bubbling.
Cool on a wire rack for at least 2 hours to let the filling set or let it cool completely to room temperature. Serve warm with vanilla ice cream or whipped cream.

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