After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.

    Advertisement
  • Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.

  • Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.

  • Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

432.4 calories; 3.9 g protein; 65.4 g carbohydrates; 7.6 mg cholesterol; 275.8 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2009
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious! Read More
(11)

Most helpful critical review

Rating: 3 stars
05/20/2010
The blueberry and rhubarb taste really good together! However this pie turns out really runny even if allowed to cool for 24 hours. The flour taste doesn't cook out really well either. The thickener needs to be altered to make it a perfect pie. Read More
(2)
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2009
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious! Read More
(11)
Rating: 5 stars
07/27/2009
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious! Read More
(11)
Rating: 5 stars
08/01/2011
My freshly picked blueberries were so good that I was worried that putting them in a recipe would diminish their goodness. This recipe was worth the sacrifice of a few berries! Added 1/8 cup tapioca since some people mentioned it being runny. The consistency was terrific. Read More
(8)
Advertisement
Rating: 5 stars
07/26/2010
Delicious recipe!!! I adapted a little because I only had 2 cups of rhubarb. I also used 1/4 tsp of nutmeg instead of 1/8 and I also added 1/4 tsp of cinnamon. Read More
(6)
Rating: 5 stars
09/08/2009
This was easy and very good! I made it for a family get-together and it was gone in under 5 minutes! I served it with a side of whip cream and it was fantastic! Read More
(3)
Rating: 3 stars
05/20/2010
The blueberry and rhubarb taste really good together! However this pie turns out really runny even if allowed to cool for 24 hours. The flour taste doesn't cook out really well either. The thickener needs to be altered to make it a perfect pie. Read More
(2)
Advertisement
Rating: 5 stars
06/19/2011
I made this pie the other day and it was amazing!! I substituted the lemon juice for a bit of lemon extract and the nutmeg for cinnamon just because that's what I had and used half whole wheat flour and half regular white flour. I bought my crust from Trader Joe's. I loved this pie and so did the other people who tried it. I will definitely make this again!!! Read More
(1)
Rating: 5 stars
04/15/2014
Perfect recipe! I used fresh blueberries and frozen rhubarb and took the suggestion to add 1/8c of tapioca to the filling. Worked perfectly! My favorite pie! Read More
(1)
Rating: 5 stars
11/02/2014
I added a little cinnamon but otherwise cooked the pie per the recipe. It was a great blend of flavors. Read More
Rating: 5 stars
07/22/2018
Best tasting pie ever I followed the recipe 100% will definitely make again... Read More