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–+ servings

Blueberry Rhubarb Pie

A delightful pie combining the tartness of rhubarb with the sweetness of blueberries.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Pie Filling

  • 2 cups Blueberries
  • 2 cups Rhubarb, chopped
  • 1 cup Sugar
  • ¼ cup Cornstarch
  • 1 tablespoon Lemon juice

Pie Crust

  • 2 cups All-purpose flour
  • 1 cup Butter, cold and cubed
  • ¼ cup Ice water
  • 1 teaspoon Salt

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine blueberries, rhubarb, sugar, cornstarch, and lemon juice. Set aside.
  3. In another bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms.
  4. Divide dough in half. Roll out one half and fit into a pie dish. Pour in the filling.
  5. Roll out the second half of the dough and place over the filling. Seal and crimp the edges. Cut slits in the top crust to allow steam to escape.
  6. Bake for 60 minutes or until the crust is golden brown and the filling is bubbly. Let cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1.5mg

Keywords

Blueberry, Pie, Rhubarb
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