Blueberry Rhubarb Pie

Also known as "blubarb" pie!
- Ready In:
- 1hr
- Serves:
- Units:
3
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ingredients
- 1⁄4 cup granulated sugar
- 1⁄4 cup light brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup quick-cooking tapioca
- 3 cups diced rhubarb
- 3 cups blueberries
- pastry dough, for double-crust 9-inch pie
directions
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
- Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
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RECIPE MADE WITH LOVE BY
@JackieOhNo
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So good!! I thought 6 cups total of fruit sounded like a lot, but it was just the right amount. For uniform cooking I cut the rhubarb close to the same size of the blueberries. (Cut each stalk down the middle, the long way, and then cut each stalk the thickness of the blueberry.) . I doubled the lemon and added a 1/4 tsp of cinnamon, not sure the cinnamon mattered, but I really like the extra lemon. I loved that the pie wasn't overly sweet. I will definitely make this pie again! Thank you for posting! MERP'd for SWT2019, Sue Chefs, BeneluxReply