Blueberry And Rhubarb Pie
A sweet and tangy blueberry and rhubarb pie with a cinnamon-spiced filling, perfect for summer desserts and family gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Mix sugar, flour, cinnamon, and salt in a bowl.
- Stir the dry mixture into the blueberries and rhubarb until well coated.
- Turn the fruit mixture into a pastry-lined pie pan and dot with butter.
- Cover with top crust and seal the edges.
- Bake for 25 minutes, then reduce oven temperature to 375°F and bake for an additional 10 to 20 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch to the sugar mixture. If rhubarb is too tart for your taste, you can reduce the amount of sugar or substitute some blueberries with strawberries for a sweeter profile. Using pre-made pie crusts can save time, but a homemade crust will enhance the overall flavor.
Serving Suggestions
Serve the blueberry and rhubarb pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast. It pairs beautifully with Layered Strawberry-Sour Cream Salad for a refreshing side. A cup of tea or coffee makes an excellent beverage accompaniment.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat slices in a preheated oven at 350°F for about 10-15 minutes to restore the crust's flakiness. Alternatively, you can microwave individual slices for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry And Rhubarb Pie contains roughly 684 calories, with 1g protein, 31g carbohydrates, and 63g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 906mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries and rhubarb for this pie?
Yes, you can use frozen blueberries and rhubarb. Just make sure to thaw and drain excess liquid to prevent a soggy crust. You may want to add a bit more thickener, like cornstarch, to absorb the extra moisture.
How can I make this pie vegan?
To make this pie vegan, substitute the butter with coconut oil or a vegan margarine. Additionally, ensure your pie crust is egg-free or use a vegan pie crust recipe. The filling remains the same, utilizing plant-based ingredients.
What can I do if my pie crust is too dry?
If your pie crust is too dry, try adding a teaspoon of cold water at a time until the dough comes together. Additionally, ensure that your butter or margarine is at the right temperature and not overmixed, as this can contribute to a dry crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).