Blueberry Rhubarb Pie
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Dough for a double-crust pie, chilled (see recipe; be sure to double it)
- 2½cups/312 grams rhubarb, trimmed and cut into ½- to 1-inch lengths
- 1½cups/226 grams blueberries or blackberries
- ¾cup/150 grams granulated sugar, more for sprinkling
- 2tablespoons all-purpose flour
- 2tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
- ⅓teaspoon salt
- Pinch of freshly grated nutmeg
- 1teaspoon fresh lemon juice
- ½tablespoon cold unsalted butter
- 1egg white, whisked with 1 tablespoon water
Nutritional analysis per serving (1 servings)
966 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 226 grams carbohydrates; 12 grams dietary fiber; 177 grams sugars; 9 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- Step 2
In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within ½-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Step 3
Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Step 4
Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Step 5
Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Private Notes
Comments
I freeze homegrown and farmers market rhubarb and berries so that I can enjoy this pie year round. When making the filling, don't defrost the fruit, but use it frozen. You may need to add some extra time at the end, Watch for steady bubbling coming through the vents and listen for the "sizzle whump".
This pie is BOMB. I almost ate the whole thing in one sitting. Like others, cut down sugar to 1/2 cup. I used Alison Roman's piecrust recipe and a bit of ginger since I don't have nutmeg. Topped with some fresh whipped cream. This was my first pie and I cannot tell you how easy and rewarding it was. She's a keeper!
Dope delicious pie... blueberries work so much better than strawberries. Although they're about double the carb per serving so keep that in mind. I use two tablespoons corn starch instead of the flour and tapioca. And I drop it down to 1/2 cup of sugar.
So fun to try blueberries with rhubarb and it made a great combination. I made a pie shell, cut back on the sugar a little then topped it with an oatmeal crumb crust. Outstanding!
I made this and never knew that blueberries and rhubarb went together so well! (better than strawberries and rhubarb) The pie was perfect!
Here in Texas my local grocer imports rhubarb from Holland and HUGE blueberries from Chile. So- this bomb of a pie recipe is eaten all year long at our house. And for those who worry- freeze it if you got in, it looses nothing in the cold.
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