Blueberry Rhubarb Pie
This Blueberry Rhubarb Pie combines tart rhubarb and sweet blueberries in a buttery, flaky crust for a perfectly balanced, juicy dessert. It's a must-try summer favorite that’s easy to make and absolutely delicious served warm with ice cream.
Ingredients
- 1 1/4 cups fresh rhubarb chopped
- 1 1/2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter diced
- 1 pre-made pie crust top and bottom
- 1 egg for egg wash
- 1 tablespoon coarse sugar optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix rhubarb, blueberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let sit for 10–15 minutes.
- Line a 9-inch pie dish with bottom crust. Add fruit mixture and dot with diced butter.
- Cover with top crust (whole or lattice), seal edges, and crimp. Brush with beaten egg and sprinkle coarse sugar if desired.
- Place pie on a baking sheet and bake for 45–55 minutes until crust is golden and filling bubbles.
- Cool completely for 2 hours before slicing.
Notes
- If using frozen blueberries, do not thaw them. Add an extra teaspoon of cornstarch.
- To prevent a soggy bottom, sprinkle breadcrumbs under the filling or blind bake the crust briefly.
- Use foil or a pie shield to prevent the edges from burning midway through baking.