Bluebarb Pie

This bluebarb pie recipe 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; place on lower oven rack.

Step 2

Place 1 pie crust in a 9-inch pie plate. Set aside.

Step 3

Combine rhubarb and blueberries in a large bowl; stir in 1 ⅓ cups sugar, flour, lemon juice, nutmeg, and salt until evenly combined. Pour into the prepared pie crust; dot with butter.

Step 4

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

Step 5

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