Blueberry Rhubarb Pie – made with rhubarb, blueberries, sugar, orange zest, cinnamon, nutmeg, cornstarch, and a flaky pie crust for a perfect balance of tart and sweet.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Growing up, pies were never really my thing. Cookies? Yes. Brownies? Definitely. But pie? It always seemed intimidating—like something reserved for grandmas and experts with rolling pins. So when I decided to tackle a Blueberry Rhubarb Pie, it was more out of stubborn curiosity than pie-loving passion. Imagine this: I had never touched rhubarb, rarely baked with blueberries, and couldn’t remember the last time I made pie dough from scratch. Naturally, I thought, “Yep, seems like the perfect recipe to try!”
My first attempt was a *learning experience*. Picture fruit swimming in a colorful sea underneath a gorgeous crust. Sure, it tasted heavenly, but I wasn’t about to win any pie awards. It took research (thanks, internet baking gurus!), some trial and error, and a healthy dose of patience to get it just right. But now? I think I’ve cracked the code. This pie has become my ode to slightly messy, perfectly delicious victories.
Why You’ll Love This Blueberry Rhubarb Pie
This isn’t just any fruit pie—it’s a celebration of contradictions. The tangy rhubarb meets the sweetness of blueberries for a flavor combo that just works. And then, there’s the crust: buttery and flaky, it’s the literal golden blanket that wraps everything together. This pie hits all the right notes—sweet, tart, fruity, buttery, and nostalgic. Plus, with a few easy tips (like letting the pie cool fully—trust me!), you’ll end up with a stunning dessert worthy of applause. Or at least a contented, pie-smeared smile.
Ingredient Notes
Each ingredient here plays a starring role to bring out the perfect flavor and texture. Let’s dive in:
- Rhubarb: The tart, bold flavor of rhubarb is the backbone of this pie. Make sure to rinse and slice it evenly for consistent baking.
- Blueberries: Divide them! Half gets cooked down for a jammy thickness, and the rest stay fresh for juicy bursts of flavor.
- Orange Zest and Juice: These add a citrusy brightness that highlights the fruit without overpowering it.
- Cornstarch: The thickening hero! It keeps your filling from turning into a puddle (we’ve all been there).
- Pie Dough: A homemade, flaky crust really makes this pie stand out. Ina Garten’s recipe is foolproof and buttery perfection.
How To Make This Blueberry Rhubarb Pie
Making this pie isn’t as scary as you think! Follow these simple steps, and you’ll be rocking a homemade dessert in no time:
- Step 1: Start with the pie dough. Mix your flour, sugar, salt, butter, and shortening, then pulse until pea-sized crumbs form. Add ice water, form into discs, and chill.
- Step 2: Cook half the blueberries with sugar until reduced, then add the cornstarch slurry. Stir until thickened and let it cool while you zest some orange and slice the rhubarb.
- Step 3: Roll out the chilled dough and line your pie pan, brushing the base with blueberry jam to prevent sogginess. Pour in the cooled fruit filling.
- Step 4: Roll out the second dough disc and carefully top your pie, sealing and crimping the edges. Brush with egg wash, sprinkle with sugar, and cut ventilation slits.
- Step 5: Bake until the crust is golden and the filling is bubbling. Cool completely, and for the cleanest slices, refrigerate for at least an hour before cutting.
Storage Options
Got leftovers? No problem. You can cover the pie tightly with plastic wrap and store it in the fridge for up to 3–4 days. If you want to keep it even longer, slice it into portions and freeze (wrapped well) for up to 2 months. To reheat, just pop a slice (or three) into the oven at 350°F until warmed through. Pro tip: throw on a dollop of whipped cream or ice cream—it’s like the pie’s second life!
Variations and Substitutions
Get creative with your Blueberry Rhubarb Pie by trying these fun swaps:
- Mixed Berries: Replace half the blueberries with strawberries, blackberries, or raspberries for a mixed berry twist.
- Lemon Upgrade: Swap the orange zest and juice for lemon for extra tanginess that still complements the berries.
- Gluten-Free Crust: Use a store-bought or homemade gluten-free pie crust to make this treat friendly for everyone.
What to Serve with This Blueberry Rhubarb Pie
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This pie shines on its own, but pairs beautifully with:
- Fresh Whipped Cream: Light and airy, it complements the pie’s rich fruit filling.
- Vanilla Ice Cream: A scoop of creamy vanilla melts into the warm pie and adds the perfect balance of cool and sweet.
- Lemon Sorbet: For an unexpected yet refreshing complement to the pie’s tartness.
FAQ
Q: Can I use frozen rhubarb or blueberries?
A: Absolutely! Just make sure to thaw and remove any excess liquid before using them in the recipe.
Q: How do I avoid a soggy crust?
A: Try brushing the bottom crust with a thin layer of jam before adding the filling. It creates a barrier that keeps things crispy.
Q: Can I prepare this pie in advance?
A: Yes! Bake the pie the day before and let it cool completely. Refrigerate overnight for perfect slices the next day.
Blueberry Rhubarb Pie
Ingredients
Pie Filling
- 1 1/2 lb (680 g) rhubarb rinsed & sliced
- 1 1/2 lb (680 g) blueberries rinsed & picked over, divided
- 1 cup (200 g) granulated sugar divided, plus extra to sprinkle over pie
- 1/4 cup (32 g) cornstarch whisked with 1/4 cup cold water
- zest of 1 orange
- 1 tbsp (15 ml) fresh orange juice
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (0.5 g) cinnamon
- 1/4 tsp (0.5 g) freshly grated nutmeg
- blueberry jam for brushing bottom crust
- 1 egg mixed with a splash of water, for brushing top crust
- fresh whipped cream for serving (optional)
Pie Crust
- 12 tbsp (170 g) very cold unsalted butter 1 1/2 sticks
- 1/3 cup (70 g) very cold butter flavored vegetable shortening
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) sugar
- 6 to 8 tbsp (75-100 ml) ice water about 1/2 cup
Equipment
- 9-inch pie pan
- Food Processor
- Saucepan
- Mixing bowl
Instructions
- Prepare pie dough as directed below. While it's chilling in the fridge, preheat the oven to 400°F (200°C) and start the pie filling. Mash half the blueberries with 1/2 cup sugar in a small saucepan. Cook over medium heat for 15–20 minutes, until reduced by half. Whisk in the cornstarch slurry and cook for another couple of minutes until the mixture has returned to a boil and the cornstarch is completely incorporated. Pour this mixture into a large bowl with the remaining ingredients and allow to cool.
- Roll out the bottom crust and place in the pie pan as directed below. Brush the bottom and sides with blueberry jam. Fill with the cooled fruit mixture.
- Roll out the second disc of dough and place on top of the pie. Trim the dough so there is about an inch of overhang. Tuck the edge of the top layer under the bottom layer and crimp the edges. Brush the crust lightly with egg wash and sprinkle with a teaspoon of sugar. Cut several slits in the crust for ventilation.
- Bake for 1 hour to 1 hour 20 minutes, until the crust is golden brown and the filling is bubbling. Start to keep an eye on it around 40 minutes to make sure the crust isn't browning too quickly. If it is, cover the edge of the crust with a ring of foil to protect it. Allow to cool completely on a wire rack before cutting. An hour in the fridge before cutting is also recommended.
- Pie Crust Instruction: Dice the butter and shortening; return to the fridge while you prepare the rest of the ingredients. Pulse the flour, salt, and sugar in the bowl of a food processor until combined. Add the butter and shortening, pulse until they're the size of peas. Drizzle in the water with the machine running until the dough starts to form a ball. Dump the dough onto a well-floured board, cut in half, and form two discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes. Roll out as instructed in steps above.
