This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs
Servings:
8
Yield:
1 pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.

  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.

  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts

324 calories; protein 3.6g 7% DV; carbohydrates 44.8g 14% DV; fat 15.2g 23% DV; cholesterolmg; sodium 310.3mg 12% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2014
This will have to go in every mother's recipe book. It is delicious not to mention healthier than some of the alternatives and the filling makes a great cobbler too!!! Thank you Katy for sharing this wonderful recipe!!!! Read More
(6)

Most helpful critical review

Rating: 1 stars
07/13/2019
I followed the recipe; used fresh blueberries and rhubarb and I agree with another reviewer.... it was not juicy at all and the quick cooking tapioca never cooked enough. Disappointing. Read More
27 Ratings
  • 5 star values: 24
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/29/2014
This will have to go in every mother's recipe book. It is delicious not to mention healthier than some of the alternatives and the filling makes a great cobbler too!!! Thank you Katy for sharing this wonderful recipe!!!! Read More
(6)
Rating: 5 stars
06/05/2015
I looked at the amount of sugar in this recipe and thought it would never be sweet enough. Wrong! This is probably the best pie recipe I've ever tried. I have been making pie for over 50 years and this is my new favorite! Read More
(5)
Rating: 5 stars
07/14/2017
I followed this recipe exactly except I substituted 3 tablespoons of corn starch for the quick cooking tapioca (I didn't have tapioca available). The recipe came out great and I will definitely make this again. Read More
(4)
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Rating: 5 stars
07/26/2015
I followed the recipe as is. It was easy to put together and turned light and flaky with a good flavor. I have made five pies using this recipe and they all have turned out really great! Read More
(2)
Rating: 5 stars
12/25/2015
My husband loved it better than blueberry alone! I too was concerned there wasn't enough sugar - wrong. Just enough for the right combo of sweet/tart. And less sugar = more flavorful. Great consistency also. It's a keeper. Read More
(1)
Rating: 5 stars
06/06/2016
Made this at our camper and used the grill to bake it took about 5 minutes longer than in the oven but well worth the wait. I didn't have tapioca so I substituted corn starch and it was perfect. Definitely will make again. Read More
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Rating: 5 stars
07/20/2017
I had only one pie crust in the fridge so I made a topping of flour oats brown sugar & butter. My husband and kids fought over the last piece. Read More
Rating: 5 stars
05/31/2020
Okay too much fruit. Cut by 3/4 each Yummmm Read More
Rating: 5 stars
06/30/2016
Definite make again great combo of sweet and just the right sour. About the only thing I would reinforce is letting the pie cool completely as we could not resist and ate it almost right out of the oven and it was runny. Delicious but runny. Thank you for this one it's a keeper. Read More
Rating: 1 stars
07/13/2019
I followed the recipe; used fresh blueberries and rhubarb and I agree with another reviewer.... it was not juicy at all and the quick cooking tapioca never cooked enough. Disappointing. Read More