Perfect Rhubarb Blueberry Pie Recipe

Rhubarb Blueberry Pie Recipe

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The ultimate summer pie is this Rhubarb Blueberry Pie recipe. You’ll also love this easy ‘fake lattice’ pie crust design that only requires a FORK!



Rhubarb Blueberry Pie Filling

  • 3 cups (390 grams) sliced rhubarb
  • 1 1/2 cups (245 grams) fresh or frozen blueberries
  • 1 1/4 cups (260 grams) granulated sugar
  • 1/2 cup corn starch
  • 2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • Pinch nutmeg
  • 1 tablespoon lemon juice
  • 2 double-crust pie dough (recipe below)

For the All-Butter Crust Double-Crust Pie Recipe:

  • 2 1/2 cups (312 grams) unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 pounds (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup cold water
  • 1/4 cup apple cider vinegar
  • 1 cup ice

Egg Wash for Pie Ingredients

  • 1 egg
  • 2 teaspoons raw or Demerara sugar


Rhubarb Blueberry Pie Filling Recipe

  1. Toss the sliced rhubarb and blueberries in a large bowl. With a fork, mix in the sugar, cornstarch, cinnamon, cloves, salt, and nutmeg.

All-Butter Pie Crust Recipe:

  1. Make Dough. Instructions here:

Assemble Rhubarb Blueberry Pie with Faux Lattice Crust:

  1. Preheat oven to 425° Fahrenheit.
  2. Roll out pie dough on a floured surface. Transfer the dough to a pie dish.
  3. Pour rhubarb blueberry pie filling into pie dish.
  4. Roll out the second dough round. To make the faux lattice crust, use the back of a fork to make rows of a criss-cross pattern.
  5. Place the faux lattice crust over pie filling.
  6. Trim the edges and pinch the two layers together to seal.
  7. Make the egg wash by whisking the egg with a splash of water. Use a pastry brush to brush over pie.
  8. Sprinkle with demerara or raw sugar.
  9. Let chill in the refrigerator for 30 minutes.
  10. Bake for 30 minutes at 425° Fahrenheit, then reduce temperature to 350°Fahrenheit and bake for another 30-35 minutes.