Bluebarb Pie

Experience the perfect fusion of sweet and tart with Bluebarb Pie, a stunning dessert that combines juicy blueberries and tangy rhubarb in a luscious, fruit-filled filling. Nestled in a flaky, golden pie crust and topped with a delicate lattice or a solid crust brushed with an egg wash and a sprinkle of coarse sugar, this pie is as beautiful as it is delicious. A touch of lemon juice and vanilla extract enhances the vibrant flavors, while hints of brown sugar add a caramel-like depth. Whether served warm with a scoop of vanilla ice cream or cooled to perfection, Bluebarb Pie is an unforgettable treat that celebrates the best of summer and spring produce. Ready in just over an hour, this easy yet impressive recipe is perfect for family gatherings, holiday desserts, or any occasion that calls for a slice of homemade goodness.

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups blueberries
• 2 cups rhubarb
• 0.75 cup granulated sugar
• 0.25 cup brown sugar
• 0.25 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 2 crusts store-bought or homemade pie crust
• 1 egg
• 1 tablespoon water
• 2 teaspoons coarse sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and dry the blueberries. Chop the rhubarb into small 1/2-inch pieces and set aside.

Step 3

In a large mixing bowl, combine the blueberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated and the cornstarch is dissolved.

Step 4

Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming the edges if necessary.

Step 5

Pour the blueberry-rhubarb filling into the crust and dot the top with small pieces of butter.

Step 6

Roll out the second pie crust. Cut it into strips to create a lattice pattern or leave it whole for a solid top crust. If using a solid crust, cut a few small slits in the center for ventilation.

Step 7

Carefully cover the pie with the second crust (or lattice). Trim any excess dough and crimp the edges to seal them.

Step 8

In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust and edges of the pie. Sprinkle with coarse sugar if desired.

Step 9

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.

Step 10

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.

Step 11

Serve the Bluebarb Pie at room temperature or slightly warmed, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1602.6 grams (1602.6g)

Amount per serving	% Daily Value*
Calories	4140

Total Fat 173.20g	222%
Saturated Fat 55.10g	276%
Polyunsaturated Fat 2.20g
Cholesterol 258mg	86%
Sodium 2413mg	105%
Total Carbohydrate 621.30g	226%
Dietary Fiber 22.60g	81%
Total Sugars 301.40g
Protein 40.20g	80%

Vitamin D 48IU	240%
Calcium 462mg	36%
Iron 13mg	70%
Potassium 1511mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 3.8%

Carbs: 59.1%