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Amazing Blueberry Rhubarb Pie

Rated as 4.64 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."
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Ingredients

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

Directions

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  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

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Reviews

Read all reviews 23
  1. 25 Ratings

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

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

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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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 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...

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...

A little tart, but delicious.

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.

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!

It was delicious! Definitely will make it again!