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Happy belated Pie Day everyone! What a gorgeous weekend we are having here in Edmonton, sun, festivals and our house is full of guests from Calgary. Which would be why I am a slacker and didn’t post my pie recipe yesterday. Visiting with company is far more interesting than posting a pie recipe, I’m sorry. Slacker Magpie.
This week I whipped up a blueberry rhubarb pie as the stores are bursting with blueberries on sale and rhubarb abounds in local gardens. I must admit: it’s nothing compared to the Saskatoon rhubarb pie. That pie has become a household favorite.
Nothing tastes as good as wild blueberries in a pie; store blueberries don’t have any zing to them so I knew right away a plain blueberry pie wasn’t on the agenda. I had a lot of leftover rhubarb from my Saskatoon pie and decided to mix the two.
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Blueberry Rhubarb Pie
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Total Time
- 55 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 6
- Calories
- 185
- Author
- Karlynn Johnston
Ingredients
- 2 cups chopped rhubarb
- 2 cups blueberries
- 3/4 cup white sugar
- 2 tablespoons butter
- 4 tablespoons flour
- pie dough for a 9 inch pie double crust
Instructions
- Gently toss together your rhubarb, blueberries, flour, and sugar.
- Place your bottom crust into the pie plate. Pour your berries into the pie plate. Add butter on top in little dabs.
- Cover with your crust. Brush your pie crust with the egg then sprinkle the sugar on top. Pinch the seams together and mark your pie vents as you like.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top. Remove from the oven and cool on a baking rack.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
The rhubarb adds a much-needed zippy taste to the pie and I didn’t add any lemon to the pie since I used two cups of rhubarb.
Have a great long weekend my Canadian friends! We are off to the Heritage Festival with family and friends today, my favorite Edmonton festival of all!
Love,
Can’t Wait To Get To That Festival Magpie
Elisabeth Garber says
Out of all the pies we made for Thanksgiving, this was my favorite one! It was a good balance of flavors.
cmfields says
The instructions don’t make sense. It calls for cooking the crust and berries before adding the rhubarb, sugar and berries. . . .Seems to be out of sequence.
Coreen says
I thought the same thing! I’m not a pie maker, so this was very confusing! I did not cook the crust first and the pie was AMAZING! Not sure if that’s how you normally do pie or not, but it worked for me. Everyone loved it and the family is now asking me to make more pies (this was only my second atempt ever).
Easy as Pie says
Made this recipe by default since I did not have enough rhubard for another rhubarb pie. This pie turned out way better and is my new favorite new pie. It did not turn out soupy either. A great balance of sweet and tart with the blueberries and rhubarb. Many rave review from seasoned pie makers and eaters. They think I was a professional pie maker-I fooled them. Thanks for easy to follow and simple ingredients recipe.
Tracey says
Simple to make and everyone loved it. My new go-to pie.
Erin Mills says
Can you please move here?!