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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
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Most helpful positive review
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...
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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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...
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...
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...
8/4/2018
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...
7/29/2018
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...
7/15/2018
Followed the recipe exact with fresh fillings. Big hit with us! Definitely in my recipe box!
6/24/2018
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.