Blueberry Rhubarb Pie

4.80 from 5 votes

This blueberry rhubarb pie uses frozen fruit for an easy pie you can make any time of year. The blueberries add sweetness, the rhubarb brings a tart edge, and the filling bakes up nicely in a flaky double crust.

Prep Time30

Cook Time1 30

Additional Time30

Total Time2 30

Course: Desserts

Cuisine: American

Keyword: Blueberry Rhubarb Pie, rhubarb pie

Servings: servings

Author: Pat Nyswonger

Ingredients

1 recipe double crust pie crust homemade or store-bought

Pie Filling

3 cups frozen rhubarb cut into ½-inch pieces
3 cups frozen blueberries
2 tablespoons fresh lemon juice
¾ cup granulated sugar
⅓ teaspoon salt
2½ tablespoons quick-cooking (instant) tapioca
1 teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
2 tablespoons butter cold
1 egg white whisked with 1 tablespoon cold water
coarse sugar

Instructions

If you are making a homemade pie crust, prepare the dough and chill it according to the recipe directions.
Preheat the oven to 400°F and place the oven rack in the lowest position. Fit the bottom crust into a 9-inch deep-dish pie plate and set it aside.
Add the rhubarb and blueberries to a large bowl. Drizzle the lemon juice over the fruit and toss to combine.
In a small bowl, whisk together the sugar, salt, tapioca, cinnamon, and nutmeg. Pour the sugar mixture over the fruit and toss until everything is well coated.
Pour the fruit mixture into the prepared pie crust and spread it out evenly. Dot the top of the filling with the pieces of butter.
Roll out the top crust then place it over the filling. Trim the excess dough and crimp the edges. Brush the top lightly with the egg white wash and sprinkle with coarse sugar. Cut a few steam vents, and set the pie on a parchment-lined baking sheet.
Bake the pie for 25 minutes. Reduce the oven temperature to 350°F and continue baking for 55 to 60 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents. If the top starts browning too quickly, cover it loosely partway through baking.
Remove the pie from the oven and place it on a wire rack. Cool for 2 hours, then refrigerate until cold before serving.

Notes

Grind the tapioca: For the smoothest filling, grind the instant tapioca in a spice mill or small blender before using.

Mix dry ingredients first: Combine the tapioca with the sugar and spices before adding to the fruit to ensure even distribution and prevent lumps of tapioca.

Rotate while baking: Turn the baking sheet once or twice during baking to promote even browning.

Control crust color: The crust should be a deep golden brown. If it darkens too quickly, loosely cover the pie with parchment paper. For this pie, parchment was added after the first 30 minutes, checking color at each stage.

Cool before slicing: A warm pie will be runny. As the pie cools, the juices thicken, resulting in clean, well-set slices.

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