Can I Use Frozen Blueberries in Blueberry Rhubarb Pie?

Yes, frozen blueberries work very well in Blueberry Rhubarb Pie. Add them directly to the filling without thawing to avoid excess moisture. You may need to add a little extra cornstarch if the fruit releases too much juice during baking.

How Do I Keep Blueberry Rhubarb Pie From Becoming Watery?

The best way to prevent a watery pie is to use enough cornstarch and allow the pie to cool completely before slicing. Cooling gives the filling enough time to thicken properly. Baking until the filling bubbles is also important because the thickener activates fully at high heat.

Can I Make Blueberry Rhubarb Pie Ahead of Time?

Absolutely. Blueberry Rhubarb Pie can be baked one day in advance and stored covered at room temperature or in the refrigerator. You can also assemble the unbaked pie ahead of time and refrigerate it before baking.

What Is the Best Way to Store Leftover Blueberry Rhubarb Pie?

Store leftover Blueberry Rhubarb Pie loosely covered in the refrigerator for up to four days. For the best texture, reheat slices in the oven for a few minutes before serving. This helps crisp the crust while warming the filling.

Blueberry Rhubarb Pie – Easy Homemade Favorite

Name: Blueberry Rhubarb Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 unbaked 9-inch pie crusts; 2 1/2 cups diced rhubarb; 1 1/2 cups fresh blueberries; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 1 teaspoon ground cinnamon; 1 tablespoon butter, cut into small pieces; 1 egg white, beaten; 1 teaspoon granulated sugar for topping

Description

Blueberry Rhubarb Pie is a sweet and tart homemade fruit pie featuring juicy blueberries, fresh rhubarb, warm cinnamon, and a flaky buttery crust. Perfect for spring and summer gatherings, this classic dessert delivers a delicious balance of vibrant fruit flavors and comforting homemade texture.

Ingredients

Scale

2 unbaked 9-inch pie crusts
2 1/2 cups diced rhubarb
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces
1 egg white, beaten
1 teaspoon granulated sugar for topping

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Instructions

Preheat the oven to 375°F (190°C). Place one pie crust into a deep-dish 9-inch pie plate and press gently into the bottom and sides.
In a large mixing bowl, combine diced rhubarb, blueberries, 1/2 cup sugar, cornstarch, lemon juice, and cinnamon. Stir until evenly coated.
Pour the fruit mixture into the prepared pie crust and spread evenly.
Dot the filling with small pieces of butter.
Place the second pie crust over the filling. Trim excess dough and crimp the edges together securely.
Cut several small slits into the top crust to allow steam to escape during baking.
Brush the top crust with beaten egg white and sprinkle with 1 teaspoon sugar.
Bake for 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool completely before slicing and serving.

Notes

Allow the pie to cool fully before slicing for the best filling consistency.
Frozen blueberries can be used without thawing.
If the crust browns too quickly, cover the edges loosely with foil.
Store leftovers covered in the refrigerator for up to 4 days.
Serve with vanilla ice cream or whipped cream for extra flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 21g
Sodium: 220mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg