Indulge in the delightful combination of blueberries and rhubarb with this delicious Bluebarb Pie recipe. This classic American dessert is perfect for any occasion and will impress your family and friends. The sweet-tart filling is encased in a flaky pie crust, creating a mouthwatering treat. With its vibrant colors and irresistible taste, this Bluebarb Pie is sure to be a favorite!
Ingredients
- 2 cups fresh blueberries
- 2 cups diced rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 2 pie crusts, homemade or store-bought
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Directions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the blueberries, rhubarb, sugar, flour, cinnamon, salt, and lemon juice. Mix well until the fruit is evenly coated.
- Place one pie crust in a 9-inch pie dish. Press it lightly against the bottom and sides of the dish.
- Pour the blueberry-rhubarb mixture into the pie crust, spreading it evenly.
- Dot the top of the filling with small pieces of butter.
- Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal the pie.
- Cut a few slits on the top crust to allow steam to escape during baking.
- Optional: Brush the top crust with beaten egg and sprinkle turbinado sugar for an extra touch of sweetness and crunch.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for at least 2 hours before serving. This will allow the filling to set.
- Serve the Bluebarb Pie on its own or with a scoop of vanilla ice cream. Enjoy!
