Blueberry Rhubarb Pie
"Also known as "blubarb" pie!"
photo by Mrs Goodall
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1⁄4 cup granulated sugar
- 1⁄4 cup light brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup quick-cooking tapioca
- 3 cups diced rhubarb
- 3 cups blueberries
- pastry dough, for double-crust 9-inch pie
directions
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
- Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
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Reviews
-
So good!! I thought 6 cups total of fruit sounded like a lot, but it was just the right amount. For uniform cooking I cut the rhubarb close to the same size of the blueberries. (Cut each stalk down the middle, the long way, and then cut each stalk the thickness of the blueberry.) . I doubled the lemon and added a 1/4 tsp of cinnamon, not sure the cinnamon mattered, but I really like the extra lemon. I loved that the pie wasn't overly sweet. I will definitely make this pie again! Thank you for posting! MERP'd for SWT2019, Sue Chefs, Benelux -
This pie is so yummy. I didn't know blueberries and rhubarb go together so well. The taste is great. And this recipe doesn't have a lot of sugar and it's perfect. The blueberries help to sweeten while the rhubarb is sour. Thanks Jackie :) Made for PRMR tag game
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
