Skip to main content New<> this month
Get the Allrecipes magazine

Amazing Blueberry Rhubarb Pie

Rated as 4.76 out of 5 Stars
3

"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."
Added to shopping list. Go to shopping list.

Ingredients

3 h servings 324
Original recipe yields 8 servings (1 pie)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  3. 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.
  4. 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 44.8 3.6 0 310 Full nutrition

Explore more

Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive
Newest

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...

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...

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 ...

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!

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...

Amazing awesome pie. Our family loves it. I have made it twice and it disappeared. The only change is that I used the 3T cornstarch like other reviewers as I didn't have Tapioca. What I especial...

Very good, especially if you do not prefer super sweet pie recipes. When I took it out of the oven, bits of tapioca were visible and I thought it was going to be a bust. However, as the pie cool...

Followed the recipe exact with fresh fillings. Big hit with us! Definitely in my recipe box!

Used 3 Tablespoons of cornstarch instead of tapioca. Used Pillsbury refrigerated pie crust instead of homemade due to time constraints. This pie was so good.