Amazing Blueberry Rhubarb Pie

Name: Amazing Blueberry Rhubarb Pie
Prep time: 15 min
Cook time: 45 min
Total time: 2 h 60 min
Yield: 1 pie
Ingredients: ¼ cup white sugar; ¼ cup light brown sugar; ¼ cup quick-cooking tapioca; ¼ teaspoon salt; 3 cups diced rhubarb; 3 cups fresh blueberries; 1 pastry for a 9-inch double crust pie

Rating: 4.67 stars

27 Ratings
25 Reviews
4 Photos

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.

By Katy Smith

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Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

2 hrs

total:

3 hrs

Servings:

Yield:

1 pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
Step 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.
Step 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; protein 3.6g 7% DV; carbohydrates 44.8g 14% DV; fat 15.2g 23% DV; cholesterolmg; sodium 310.3mg 12% DV. Full Nutrition

Reviews (25)

Most helpful positive review

nakabc0

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 sharing this wonderful recipe!!!! Read More

Helpful

(6)

Most helpful critical review

rbad

07/13/2019

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. Read More

27 Ratings

5 star values: 24
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

nakabc0

10/29/2014

Helpful

(6)

Grangrt

06/05/2015

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 and this is my new favorite! Read More

Helpful

(5)

William Mihalo

07/14/2017

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 make this again. Read More

Helpful

(4)

mawof9

07/26/2015

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! Read More

Helpful

(2)

Charmin

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 consistency also. It's a keeper. Read More

Helpful

(1)

polly

06/06/2016

Made this at our camper and used the grill to bake it took about 5 minutes longer than in the oven but well worth the wait. I didn't have tapioca so I substituted corn starch and it was perfect. Definitely will make again. Read More

buttercup101

07/20/2017

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. Read More

Darla Carlson

05/31/2020

Okay too much fruit. Cut by 3/4 each Yummmm Read More

Michael Rosencrants

06/30/2016

Definite make again great combo of sweet and just the right sour. About the only thing I would reinforce is letting the pie cool completely as we could not resist and ate it almost right out of the oven and it was runny. Delicious but runny. Thank you for this one it's a keeper. Read More

rbad

07/13/2019

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. Read More

More Reviews

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Nutritional Information

Amazing Blueberry Rhubarb Pie

Servings Per Recipe: 8
Calories: 324.1

% Daily Value *

protein: 7 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 15 %

sugars:

fat: 23 %

saturated fat: 19 %

cholesterol:

vitamin a iu: 2 %

niacin equivalents: 18 %

vitamin b6: 3 %

vitamin c: 15 %

folate: 10 %

calcium: 5 %

iron: 9 %

magnesium: 5 %

potassium: 6 %

sodium: 12 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Amazing Blueberry Rhubarb Pie

1 of 25

All Reviews

nakabc0

10/29/2014

Helpful

(6)

Grangrt

06/05/2015

Helpful

(5)

William Mihalo

07/14/2017

Helpful

(4)

mawof9

07/26/2015

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!

Helpful

(2)

Charmin

12/25/2015

Helpful

(1)

polly

06/06/2016

buttercup101

07/20/2017

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.

Darla Carlson

05/31/2020

Okay too much fruit. Cut by 3/4 each Yummmm

Michael Rosencrants

06/30/2016

rbad

07/13/2019

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.

1 of 4 Amazing Blueberry Rhubarb Pie

Alex

2 of 4 Amazing Blueberry Rhubarb Pie

tbird

3 of 4 Amazing Blueberry Rhubarb Pie

mawof9

4 of 4 Amazing Blueberry Rhubarb Pie

Kristine Noel Wohlfeil

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Amazing Blueberry Rhubarb Pie

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (25)

Most helpful positive review

Most helpful critical review

All Reviews for Amazing Blueberry Rhubarb Pie

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Amazing Blueberry Rhubarb Pie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (25)

Most helpful positive review

Most helpful critical review

All Reviews for Amazing Blueberry Rhubarb Pie