Blueberry-Rhubarb Pie
A vibrant blueberry-rhubarb pie combines tart and sweet flavors with a flaky crust, perfect for summer gatherings or a delightful dessert for fruit lovers.
Ingredients
Instructions
- Prepare the double crust for a 10-inch deep dish pie.
- Combine blueberries and sliced rhubarb in a bowl.
- Add water to the fruit mixture.
- Mix sugar and cornstarch together.
- Add the sugar-cornstarch mixture to the berries-rhubarb mixture and stir well.
- Place the filling into the prepared crust.
- Bake at 400°F (200°C) for 40 to 50 minutes until golden and bubbly.
- Serve the pie cold.
Tips & Substitutions
For a thicker filling, consider increasing the cornstarch by a tablespoon. If fresh rhubarb is unavailable, frozen works well; just be sure to drain excess moisture. You can substitute part of the sugar with honey or maple syrup for a different flavor profile. To enhance the taste, add a teaspoon of vanilla extract to the filling mixture.
Serving Suggestions
This pie is delightful served cold but can also be enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a twist, try serving it with a drizzle of Lemony Lemonade Syrup Base for a refreshing contrast. It also pairs beautifully with Parsonage Open House Pecans for added crunch.
Storage & Reheating
Store leftover blueberry-rhubarb pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Rhubarb Pie contains roughly 204 calories, with 2g protein, 45g carbohydrates, and 3g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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?
Yes, you can use frozen blueberries and rhubarb. Just be sure to thaw and drain any excess liquid before mixing with the other ingredients to prevent a soggy pie. You may need to add an extra tablespoon of cornstarch to help thicken the filling.
What can I do if my pie crust is too soggy?
If your crust turns out soggy, try pre-baking it for about 10 minutes before adding the filling. This will help set the crust and create a barrier against moisture. Additionally, ensure that your filling is not too watery by draining any excess liquid from the fruit.
How can I make this recipe vegan?
To make this blueberry-rhubarb pie vegan, simply use a plant-based butter alternative for the pie crust. Ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char. The filling ingredients are already vegan, so you can enjoy this delicious dessert without any modifications.
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).