After experimenting with various fruit and rhubarb recipe combinations, I found this blueberry and rhubarb pie, aka bluebarb pie, to be my favorite. It is simply the most delicious pie I've ever had.
Ingredients
- 1 2-count package pie crusts , 14.1 ounce
- 3 cups diced rhubarb
- 1.5 cups fresh blueberries
- 1.33 cups white sugar
- 0.33 cups all-purpose flour
- 0.5 teaspoons lemon juice
- 0.13 teaspoons ground nutmeg
- 1 pinch salt
- 2 tablespoons butter , diced
- 1 tablespoon white sugar
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; place on lower oven rack.
-
2
Place 1 pie crust in a 9-inch pie plate. Set aside.
-
3
Combine rhubarb and blueberries in a large bowl; stir in 1 ⅓ cups sugar, flour, lemon juice, nutmeg, and salt until evenly combined. Pour into the prepared pie crust; dot with butter.
-
4
Cover filling with remaining 1 pie crust; flute the edges. Cut a few decorative steam vents in top crust. Sprinkle with 1 tablespoon sugar; cover fluted edges with aluminum foil to prevent excessive browning. Place pie on the prepared baking sheet.
-
5
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); bake 35 minutes more. Remove foil; continue baking until crust is golden and juice is bubbling through slits, about 15 minutes more. Cool completely before serving.
Nutrition Facts
Per serving
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