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Blueberry Rhubarb Pie
![Blueberry Rhubarb Pie](https://static01.nyt.com/images/2017/03/29/dining/29SENSES5/29SENSES5-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
- Dough for a double-crust pie, chilled (see recipe; be sure to double it)
- 2½cups/312 grams rhubarb, trimmed and cut into ½- to 1-inch lengths
- 1½cups/226 grams blueberries or blackberries
- ¾cup/150 grams granulated sugar, more for sprinkling
- 2tablespoons all-purpose flour
- 2tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
- ⅓teaspoon salt
- Pinch of freshly grated nutmeg
- 1teaspoon fresh lemon juice
- ½tablespoon cold unsalted butter
- 1egg white, whisked with 1 tablespoon water
Preparation
- Step 1
Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- Step 2
In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within ½-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Step 3
Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Step 4
Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Step 5
Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Private Notes
Cooking Notes
I freeze homegrown and farmers market rhubarb and berries so that I can enjoy this pie year round. When making the filling, don't defrost the fruit, but use it frozen. You may need to add some extra time at the end, Watch for steady bubbling coming through the vents and listen for the "sizzle whump".
This pie is BOMB. I almost ate the whole thing in one sitting. Like others, cut down sugar to 1/2 cup. I used Alison Roman's piecrust recipe and a bit of ginger since I don't have nutmeg. Topped with some fresh whipped cream. This was my first pie and I cannot tell you how easy and rewarding it was. She's a keeper!
Dope delicious pie... blueberries work so much better than strawberries. Although they're about double the carb per serving so keep that in mind. I use two tablespoons corn starch instead of the flour and tapioca. And I drop it down to 1/2 cup of sugar.
Wow! This recipe exceeded my expectations. I used frozen blackberries and cut the sugar back to barely over 1/2 cup. I read elsewhere to sprinkle a portion of the sugar on the bottom of the crust before scooping in the fruit. The liquid that comes off the fruit can tend to pool in the bottom and make the crust soggy. Instead the sugar caramelizes and creates a delicious crust. Not too sweet, not too tart. All in all this will be my go to for rhubarb pie!
Rhubarb can be picked all summer and even into the early fall, so it will be available during the blueberry season. The caveat is that you have to grow your own rhubarb. The season for blueberries is also fairly long if picked in the wild.
Blueberry Rhubarb (or Blackberry Rhubarb) Pie might be good, or at least interesting. But the season for rhubarb in any location is at least a month before the season in the same location for either blueberries or blackberries. That's why classic recipes pair rhubarb with strawberries and blueberries and blackberries with peaches (or with each other). The industrialized food system makes it possible to serve anything with anything, but I'm not sure that's much of a recommendation.
Not everywhere. In fact we have blueberry season in Northern California right now and rhubarb season will be going for at least another month.
My daughter is a pastry chef and is a CIA graduate. I made this for her and she said it was one of the best pies she has ever eaten. Blueberries and Rhubarb work extremely well together. Thanks for the great, easy recipe!
This pie is delicious. Tart from the rhubarb, but sweet enough from the blueberries. I did not have instant tapioca in the pantry, so I used 1 to 1 1/2 Tbsp of cornstarch. It did the trick - the pie came out beautifully thickened, not soupy or runny.
Outstanding! Made it for a Memorial Weekend cookout with friends. I used a premade GF pie crust from the Maine Pie Company because I've not mastered GF crust yet. The flavor of the blueberries and rhubarb was a hit. Will definitely make this again.
For GF, don't cover the pie with a second crust, use a cookie cutter to cutout stars, circles, etc.. Bake them separate, then place on top of the pie. The GF crust works much better this way AND your pie will look beautiful!
I don't have a sweet tooth, and I try to limit my sweet-tooth-husband's intake of sugar, so we rarely have desserts or sweets of any kind. But I made this the other day because our daughter was coming over with her very own sweet-tooth husband (both men are of Swedish heritage, if that means anything), and I have to say it is one of the VERY BEST things I have ever eaten! Perfect in every way! Wouldn't change a thing! Thank you!
I freeze home grown and wild blueberries (and other berries) as they ripen, and eat them all winter. No idea how they compare to commercially frozen berries, but they would serve nicely in this recipe - so long as I have enough left!
The perfect fruit pie. The good factor could not have been better as was the crust to fruit ratio. The crust was the flakiest I have doerthe made and the effort for all was minimal. Added bonus was home grown rhubarb.
This pie was indeed delicious. I used the slightly larger Pyrex glass pie plate with large fluted rim. Thus I made the following adjustments: 3 1/4 C diced Rhubarb 2 C Blueberries 1 t Pectin 1/2 t Citric Acid 3/4 C Sugar 2 T Minute Tapioca ground before measuring, use a clean coffee grinder. 2 1/2 T Clear Jell A or Corn Starch 1/2 t Salt Nutmeg Zest of 1/2 a lg. lemon zest juicing + 2 t juice 1 1/2 T cold butter dot Mix all dry then fold in Fruit allow to sit 1 hr fold 4x Bake Til 200 inside
This is a delicious pie! If you have not read Kate McDermott's book or blog I highly recommend them. Because of Kate, I now bake pies that rival my memories of my Nana's baking. It's a simple joy in our technology-driven, instant gratification society. I have not yet been able to coordinate a trip to one of the retreats at her Pie Cottage in Port Angeles, but I hope to soon. Be well and bake pie!
Made this with peaches and blueberries because rhubarb is out of season where I live. I used 5 unpeeled peaches. It was delicious.
Loved this. I used a premade bottom crust as I had one to use up so I made a crumb top crust. Made this super quick and easy.
Fabulous combination of blueberries & rhubarb- Yum!!
½ c sugar
To Die For! I made this for our Gourmet Dinner Group & everyone thought it was absolutely delcious!
Substitute half as much tapioca starch/flour in place of the instant tapioca called for. I prefer a more fruit fill pie, perhaps even 50% more than recipe calls for. But not sure what will happen to increased liquid. Maybe if I used instant tapioca and let the pie settle for much longer before cutting into it the runniness would be less. Pie crust link made the most delicious flaky crust!!!! Question: how to "re-crisp" the crust a day later, assuming there is pie left a day later?
I make this pie, using a recipe from Saveur cookbook, every year about this time. I decided to try this NYT recipe, and everyone loved it. We call it Blubarb Pie at my house.
Simply divine! i made it and baked it as instructed and it has to be one of the best pies ever ( and I have sold a pie or two in my lifetime! Kudos to the original owner if the recipe!
Primo! Sweet-tart pie, perfect as written
Crust was very tough, I didn’t work the dough and kept ingredients (butter) very cold. Filling was just ok . I’m sure there are better recipes for this pie.
Everyone loved this. Frozen blueberries from last year’s crop worked great. The frozen blueberries thickened the filling and I think helped the bottom crust stay crisp. Def on the A list.
The only change I make to this is I add slices of fresh peaches!! Yummmm! One of my favorite pies of all time. I used Sally’s Baking pie crust recipe!
Made this pie with home grown rhubarb and gooseberries, but I lowered the sugar to 1/2 cup, following others’ suggestions that 3/4 cup sugar made the pie too sweet. I should’ve stayed with the original recipe. My pie came out too tart, but it’s okay served with vanilla ice cream.
Outstanding!
Nice pie. Would increase the filling by 50% next time. Used 10 T sugar and 1:1 ratio of rhubarb to blueberry by weight.
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