Mimi's Rhubarb and Blueberry Pie

READY IN: 1hr 10mins
Recipe by Mimi in Maine

This is a new twist on a rhubarb pie and is enough to fill a 10-inch pie plate. If you want a smaller one you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out.

Top Review by Rachie P

What great flavors! And very easy to make. My only problem was how very watery mine came out - maybe I should have baked it a few minutes longer, and also I was anxious to eat it, so maybe I should have let it set for a few hours before attempting to cut into it. Or maybe I should have used a little more flour. Maybe it was b/c I used frozen blueberries (although they were NOT frosty, and I froze them from fresh myself). I don't know. But I WILL be making this again! Sweeter than your average rhubarb pie, and in a good way. Thank you!

Ingredients Nutrition

Directions

  1. Mix the sugar and flour together.
  2. Add the rhubarb and mix well.
  3. Toss in the blueberries very gently, but mix them in well.
  4. Put into a pie-lined pie plate and put on the top crust.
  5. Bake at 425 degrees for 40-50 minutes.

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