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My review
Amazing Blueberry Rhubarb Pie
3
Katy Smith
"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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Ingredients
3 h servings 324Original recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- 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.
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Reviews
Read all reviews 2325 Ratings
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Most helpful positive review
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 shar...
Most helpful critical review
7/13/2019
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.
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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 shar...
6/5/2015
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...
7/14/2017
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 ...
7/26/2015
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!
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 cons...
7/13/2019
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.
6/16/2019
A great pie recipe! I tend to like it with a little more rhubarb than blueberry, but who knew they pair together so nicely! Low on sugar too. A keeper, thanks for sharing!