• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pie Recipes

    Blueberry-Rhubarb Pie

    Modified: Feb 9, 2024 · Published: Jul 30, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    I have a rhubarb plant over at my in-laws' house. I named her Ruby. I tried transplanting part of Ruby over at my house a few years back, but it didn't work out so well.

    Moment of silence.

    But the rest of Ruby is thriving, and this pie is what I decided to do with the first harvest of the season.

    Blueberry-Rhubarb Pie

    It's always tough for me to make something other than my beloved Rhubarb Custard Pie when I have a batch of rhubarb at the ready.

    But this time, I decided to take the method of letting it sit in sugar till it gets watery and then mixed it with fresh blueberries, cornstarch to thicken it up while it baked, and a little cinnamon and nutmeg.

    Heavenly.

    Blueberry-Rhubarb Pie

    I had a few discs of whole wheat pie crust in the freezer, and I thought it would be fun to do a lattice for the top of this beauty. There's a wonderful tutorial for making a lattice over on The Kitchn - check it out if you have any questions on how to do it.

    You could also cover the pie with another solid piece of rolled out dough with just a few vents cut, or even some decorative cutouts. There are a gazillion ways to prettify it.

    Maybe even a gazillion and one.

    Blueberry-Rhubarb Pie

    This pie was a big hit. It was sweet and a little tart, and the combination of rhubarb and berries just screamed summertime. Definitely a great way to end (or start!) the day.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Blueberry-Rhubarb Pie

    Blueberry-Rhubarb Pie

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Ingredients

    Units Scale
    • 2 cups rhubarb, sliced
    • ¾ cup granulated sugar
    • 2 cups fresh blueberries
    • ⅓ cup cornstarch
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon freshly grated nutmeg
    • 2 discs prepared pie crust dough, store-bought or homemade (I used this Whole Wheat Crust recipe)
    • 1 tablespoon cold butter, cut into small pieces
    • 1 egg, beaten
    • 1 tablespoon raw sugar

    Instructions

    1. In a bowl, mix rhubarb with granulated sugar and let sit until watery, stirring occasionally (will take at least 45 minutes - mine sat out for over an hour). Stir in blueberries, cornstarch, salt, cinnamon and nutmeg and mix well.
    2. Preheat oven to 425°F.
    3. Line a deep dish pie plate with one of the discs of dough, leaving an overhang. Pour blueberry-rhubarb mixture into the prepared pie plate and spread out evenly. Dot the top of the fruit with butter and top with the second pie crust (either rolled out solid or cut into ¾-inch wide strips to form a lattice). Crimp edges to join the top and bottom crusts. If using a solid top crust, cut a few steam vents in with a sharp knife.
    4. Place pie plate on a baking sheet. Brush top of pie crust with a thin layer of the beaten egg, and sprinkle raw sugar over top. Cover edges of the crust with aluminum foil and bake for 15 minutes.
    5. Lower the heat to 350°F and bake another 35 minutes. Remove foil from edge of crust and bake a final 15 minutes, or until the edges are brown and the fruit is thick and bubbly.
    6. Remove from oven and cool pie completely on a cooling rack before slicing. Enjoy!

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Pie Recipes

    • Chocolate Cream Pie with Orange Zested Whipped Cream
      Chocolate Cream Pie with Orange Zested Whipped Cream
    • Bourbon Bacon Pecan Pie with a Whole Wheat Crust
      Bourbon Bacon Pecan Pie with a Whole Wheat Crust
    • Peanut Butter Brownie Pie with a Pretzel Crust
      Peanut Butter Brownie Pie with a Pretzel Crust + Cookbook Review

    Reader Interactions

    Comments

    1. Becca Heflin

      July 30, 2014 at 9:20 am

      I apologize in advance if I leave drool on your gorgeous pie 😉

      Reply
      • BigFlavorsFromATinyKitchen

        July 30, 2014 at 11:17 am

        Drooling is always encouraged 'round these parts! Thanks 🙂

        Reply
    2. Lori H

      July 30, 2014 at 9:28 pm

      You know how far I've come in the rhubarb world...I really would like to try a piece! 😉

      Reply
    3. Joanne (eats well with others)

      August 03, 2014 at 6:41 am

      This pie is GORGEOUS!!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.