Three words: Blueberry Rhubarb Pie. Loosely translated as spring is here! This delicious fruit pie—this easy-to-make, no pre-cooking the filling required, flavor-packed blueberry rhubarb pie—is just what you’ve been waiting for all winter long.
There’s just something about pie that brings people together. Or is it bringing people together that causes pie to get involved? It’s like the chicken or the egg, which came first? Pie or gathering?
Either way I won’t disagree. And both are part of how I Cook for Joy. Over the last few months I’ve been answering this question, one that was asked by Simply Organic and The Feedfeed, and each variation inevitably comes back to gathering and sharing. We all know the holidays are a time for gathering and celebrating. But I’ve recently been thinking of spring as time for that too. As a time known for beginnings, and after a few quiet months, spring is the perfect reason for gathering friends and family.
This Blueberry Rhubarb Pie is also a great reason. It’s juicy, both sweet and tart, and perfectly flavored with lemon, nutmeg, a pinch of cardamom and just enough vanilla. When it comes to spices and extracts, I love to use Simply Organic’s products because they’re the highest of quality, bar none. They’re reliable and incredibly fresh, two things that guarantee a leg up in the kitchen.
Fruit pies, in their most basic sense, are easy to make. They require just two main components—dough and filling—both of which are fairly simple as well.
But here’s the thing, simple doesn’t always mean good. I mean, that’s a pretty agreeable statement, wouldn’t you say?
Fruit pies really shine when they’re made correctly and made with really good ingredients. And when it comes to fruit pies it’s important to find a balance between flavors to enhance the fruit, not underwhelm or overpower it. This can be a tough line to tow! The conclusion—more is not always better. But better is always better.
Since making a pie correctly and using good ingredients can be vague, let’s break down what makes a fruit pie, well, a damn good pie.
How to make a good fruit pie: use a good crust
I’m always a proponent of making homemade pie crust, but there are some pretty good pre-made options out there if you choose to go that direction. If you do make your own pie crust, I recommend using a recipe that uses both butter and shortening because those recipes make the most amazingly flaky crusts.
A non-negotiable. OK, maybe somewhat negotiable. But it’s pretty darn straightforward, ripe fruit equals more flavor. However, if it’s the difference of you making this pie or not making it at all, I’ll still opt for you to make it using not-so-ripe fruit (because it’s that good).
Using unripened blueberries can cause the pie to be overly tart, so taste the berries and gauge whether or not you should add a touch more sugar.
How to make a good fruit pie: use frozen fruit as an alternative
If you can’t find fresh rhubarb or good blueberries, frozen is always an option. And surprisingly, using one or both of the fruits frozen results in a spectacular pie. No need to thaw the fruit in advance, I actually encourage you not to thaw it (too many juices). If you use frozen rhubarb and blueberries, plan to bake the pie an additional 30 or so.
How to make a good fruit pie: avoid adding too many additional flavors
The best fruit pies are those that keep the flavors simple. This doesn’t mean you shouldn’t add spices and extracts, it just means you should pick a few high-quality flavors that will enhance the fruit—not overpower it.
For this blueberry rhubarb pie I kept it straightforward but delicious by using fresh lemon, quality nutmeg, cardamom and pure vanilla extract.
How to make Blueberry Rhubarb Pie
Enough about what makes a good pie, let’s talk about how to make one! Here’s how you make Blueberry Rhubarb Pie:
- Prep your pie dough (this Foolproof flaky pie dough is my go-to. Even better it’s super easy thanks to the beloved food processor).
- Roll bottom crust out and transfer to pie plate; chill.
- Roll and cut out top crust; chill.
- Preheat oven.
- Toss blueberries, rhubarb, sugar, tapioca, lemon, spices, and vanilla together.
- Transfer filling to dough-lined pie plate.
- Place top crust over filling and pinch to seal edges.
- Brush with egg wash.
- Let cool & enjoy with ice cream!
Say goodbye to strawberry and rhubarb, blueberry and rhubarb is the new favorite fruit combo! This pie is both sweet and tart, easy to make and perfect with a scoop of ice cream.
- a double recipe of Flaky Pie Dough, chilled
- 3 cups fresh or frozen blueberries
- 3 cups fresh or frozen rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar + more for sprinkling
- 2 teaspoons Simply Organic pure vanilla extract
- 1 teaspoon minced fresh lemon zest + 1 tablespoon fresh lemon juice
- ¼ teaspoon table salt
- ¼ teaspoons Simply Organic ground nutmeg
- Pinch Simply Organic ground cardamom
- 2 tablespoons + ½ teaspoon quick-cooking tapioca, ground
- 1 tablespoon cold unsalted butter, diced
- 1 egg + 1 tablespoon water, beaten
Roll one dough disk out into a 12-inch round on a lightly floured surface. Gently transfer dough round to a 9-inch deep dish pie plate. Gently ease and press dough onto bottom and up sides, letting excess hang over side. Loosely wrap dough-lined pie plate with plastic and chill until dough is firm, about 20 minutes.
Roll second dough disk out into a 12-inch round on a lightly floured surface. Punch out ½–1 -inch holes (reserving rounds for decorating, if desired), or cut into 1-inch strips; transfer dough round to a parchment lined baking sheet, cover with plastic wrap and chill 20 minutes.
Preheat oven to 400° with rack set in lowest position.
Combine blueberries, rhubarb, sugar, vanilla, lemon zest, lemon juice, salt, nutmeg, and cardamom in a large bowl. Add tapioca and toss to combine.
Transfer filling to chilled dough-lined pie plate; sprinkle butter evenly over filling.
Gently place remaining dough round over top of filling (or create a lattice top). Trim overhang to ½-inch then tuck edges under and crimp using thumbs and pointer fingers.
Brush dough with egg wash; transfer pie to freezer and chill until dough is firm, about 45 minutes (skip this step if using frozen fruit).
Transfer pie to a baking sheet and bake until crust is light golden brown, 25 minutes.
Reduce oven temperature to 350°, rotate baking sheet, and continue to bake until crust is golden brown, 30 minutes. Sprinkle sugar over top of crust and bake until crust is deep golden brown, about 30 minutes.
Transfer pie to a wire rack; let cool completely, at least 2 hours.
- If you’re using only frozen fruit, increase the baking time by 30–45 minutes. If you’re only using one of the fruits frozen, increase the baking time by 30 minutes.
- For a sweeter, more blueberry-forward pie, use wild blueberries (if you can find them). They often come frozen and add a ton of flavor!
- For a flavor twist use lime zest and juice instead of lemon.
- Make it lower in sugar: cut back total sugar from ¾ cup to ½ cup.
- Make it vegan: skip the egg wash and use your favorite vegan pie crust or swap the butter in the dough recipe for vegan butter.
Equipment you’ll need:
- Pie plate
- Food processor or pastry blender (pie dough)
- Calories: 432
- Sugar: 21g
- Sodium: 341mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Blueberry Rhubarb Pie, Rhubarb Pie, Fruit Pie, Summer Pie