Bluebarb Pie

This bluebarb pie features fresh blueberries and rhubarb flavored with sugar, nutmeg, and lemon juice for a tempting pie perfect for summer parties.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 432 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 3 cups diced rhubarb
• 1 double crust ready-to-use pie crust
• 2 tablespoons butter, cut up
• 0.33333334326744 cup all-purpose flour
• 0.125 teaspoon ground nutmeg
• 0.5 teaspoon lemon juice
• 1.3333333730698 cups white sugar
• 1.5 cups fresh blueberries

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on the lower oven rack.

Step 2

Line a 9-inch pie plate with 1 pie pastry. Set aside.

Step 3

Toss together rhubarb and blueberries in a large bowl; stir in 1 1/3 cups sugar, flour, lemon juice, nutmeg, and salt until evenly mixed. Pour into the prepared pie plate and dot with butter.

Step 4

Cover with remaining pie pastry and flute the edges. Cut a few decorative steam vents in top crust. Sprinkle with 1 tablespoon sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place pie on a baking sheet.

Step 5

Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake for 35 minutes more. Remove the foil and continue baking until crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.