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My review
Amazing Blueberry Rhubarb Pie
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 324 calsOriginal recipe yields 8 servings (1 pie)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 324 calories; 15.2 g fat; 44.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 310 mg sodium. Full nutrition
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Reviews
Read all reviews 1517 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
5/27/2018
I will NOT be making this pie again. I followed the recipe exactly and was SO disappointed. My pies were so dry...no juices came out of the rhubarb or blueberries, the tapioca remained crunchy. ...
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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...
7/26/2015
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!
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 ...
5/27/2018
I will NOT be making this pie again. I followed the recipe exactly and was SO disappointed. My pies were so dry...no juices came out of the rhubarb or blueberries, the tapioca remained crunchy. ...
7/30/2017
I made this recipe as written and it was fantastic! The rhubarb was a little more tart than I usually like, but when combined with the blueberries, the balance of sweetness was perfect. I'll be ...
7/19/2017
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.
7/17/2016
This pie is a winner, delicious. I too cut back on the sugar as others suggested. This will be a summer staple in our home.
7/10/2016
I love this combo. However I need to add more sugar since my blueberries are natural Georgia blueberries and not as sweet as the ones you buy. .