Blueberry Rhubarb Pie Recipe (2024)

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.

Wow! This recipe exceeded my expectations. I used frozen blackberries and cut the sugar back to barely over 1/2 cup. I read elsewhere to sprinkle a portion of the sugar on the bottom of the crust before scooping in the fruit. The liquid that comes off the fruit can tend to pool in the bottom and make the crust soggy. Instead the sugar caramelizes and creates a delicious crust. Not too sweet, not too tart. All in all this will be my go to for rhubarb pie!

Rhubarb can be picked all summer and even into the early fall, so it will be available during the blueberry season. The caveat is that you have to grow your own rhubarb. The season for blueberries is also fairly long if picked in the wild.

Blueberry Rhubarb (or Blackberry Rhubarb) Pie might be good, or at least interesting. But the season for rhubarb in any location is at least a month before the season in the same location for either blueberries or blackberries. That's why classic recipes pair rhubarb with strawberries and blueberries and blackberries with peaches (or with each other). The industrialized food system makes it possible to serve anything with anything, but I'm not sure that's much of a recommendation.

Not everywhere. In fact we have blueberry season in Northern California right now and rhubarb season will be going for at least another month.

My daughter is a pastry chef and is a CIA graduate. I made this for her and she said it was one of the best pies she has ever eaten. Blueberries and Rhubarb work extremely well together. Thanks for the great, easy recipe!

This pie is delicious. Tart from the rhubarb, but sweet enough from the blueberries. I did not have instant tapioca in the pantry, so I used 1 to 1 1/2 Tbsp of cornstarch. It did the trick - the pie came out beautifully thickened, not soupy or runny.

I don't have a sweet tooth, and I try to limit my sweet-tooth-husband's intake of sugar, so we rarely have desserts or sweets of any kind. But I made this the other day because our daughter was coming over with her very own sweet-tooth husband (both men are of Swedish heritage, if that means anything), and I have to say it is one of the VERY BEST things I have ever eaten! Perfect in every way! Wouldn't change a thing! Thank you!

I freeze home grown and wild blueberries (and other berries) as they ripen, and eat them all winter. No idea how they compare to commercially frozen berries, but they would serve nicely in this recipe - so long as I have enough left!

The perfect fruit pie. The good factor could not have been better as was the crust to fruit ratio. The crust was the flakiest I have doerthe made and the effort for all was minimal. Added bonus was home grown rhubarb.

This pie was indeed delicious. I used the slightly larger Pyrex glass pie plate with large fluted rim. Thus I made the following adjustments:3 1/4 C diced Rhubarb2 C Blueberries1 t Pectin1/2 t Citric Acid3/4 C Sugar2 T Minute Tapioca ground before measuring, use a clean coffee grinder.2 1/2 T Clear Jell A or Corn Starch1/2 t SaltNutmegZest of 1/2 a lg. lemon zest juicing + 2 t juice1 1/2 T cold butter dotMix all dry then fold in Fruit allow to sit 1 hr fold 4x Bake Til 200 inside

This is a delicious pie! If you have not read Kate McDermott's book or blog I highly recommend them. Because of Kate, I now bake pies that rival my memories of my Nana's baking. It's a simple joy in our technology-driven, instant gratification society. I have not yet been able to coordinate a trip to one of the retreats at her Pie Cottage in Port Angeles, but I hope to soon. Be well and bake pie!

The only change I make to this is I add slices of fresh peaches!! Yummmm! One of my favorite pies of all time. I used Sally’s Baking pie crust recipe!

Made this pie with home grown rhubarb and gooseberries, but I lowered the sugar to 1/2 cup, following others’ suggestions that 3/4 cup sugar made the pie too sweet. I should’ve stayed with the original recipe. My pie came out too tart, but it’s okay served with vanilla ice cream.

Outstanding!

Nice pie. Would increase the filling by 50% next time. Used 10 T sugar and 1:1 ratio of rhubarb to blueberry by weight.

Nice pie. Would increase the filling by 50% next time.

Great flavour in the filling but it was a bit runny. Maybe because I used cornstarch in place of the tapioca. Also, I used a bit more fruit than the recipe called for and it just filled my regular 9 inch pie plate.

Holy crow this pie is great! Made as directed except used 1/2 cup of sugar instead of 3/4 cup, and used corn starch instead of tapioca. I couldn’t be happier with the results.

Usually I only want straight-up rhubarb pie..but this one's an exception. My daughter calls it "Bluhbarb Pie", and I try to make one every blueberry season. In addition to the pinch of nutmeg, a little grating of lemon zest is nice.

This is so good! I took the comment section's advice and cut the sugar down to 1/2 c, and used cornstarch instead of tapioca because I didn't want to go out and buy tapioca (used equivalent amount). I dolloped some whipped cream on top and it's perfect - exact right balance of sweet and tart.

How does this do with freezing the whole pie. Would like to make ahead and freeze for Mother’s Day.

I took a pie making class at Magpie bakery(now closed but has cookbook) in Philadelphia so I used some of the techniques she taught me and it turned out so good. I used Alison Roman's pie dough because its easy and incredibly flaky and the technique I borrowed from Magpie is to freeze the berries before mixing them into the other ingredients, then packing the filling into the pan which will prevent an air pocket. On the advice of others I used only 1/2 cup sugar and It wasn't sweet enough.

This is the very best fruit pie EVER! Lemon meringue used to be my go to - not any more! Made as instructed.

Used store bought pie crust, frozen fruit and rhubarb. Reduced the sugar to 1/2c and 2T cornstarch as that is what I had on hand. Delish!!

I made this for a dinner party of 8 "fancy" diners, and not a crumb was left on any plate. This was possibly the best pie I have ever made, and I have made many!On a hot and humid day, I used the old-fashioned Crisco crust recipe which can be rolled thin and flaky. I used an extra cup of fruit and 3 tbls of cornstarch for thickener--was just a little runny...perfect. Sprinkled 1/4 c of sugar on the bottom crust before adding fruit so the crust does not get soggy.

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". cut the sugar back to barely over 1/2 cup. I read elsewhere to sprinkle a portion of the sugar on the bottom of the crust before scooping in the fruit. Instead of soggy crust the sugar caramelizesused 1 to 1 1/2 Tbsp of cornstarch. It did the trick - the pie came out beautifully thickened