Description
Blueberry Rhubarb Pie is a delightful summer treat that perfectly balances sweet blueberries and tart rhubarb in a flaky crust. This vibrant dessert not only dazzles the eyes but also offers an irresistible flavor that will have friends and family coming back for more. Ideal for picnics, barbecues, or simply as a showstopper at any gathering, this pie is sure to impress.
Ingredients
Scale
- 2 cups fresh blueberries
- 2 cups fresh rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, diced
- 1 tablespoon freshly squeezed lemon juice
- 1 pre-made pie crust (9-inch)
- pinch of cinnamon (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine blueberries, chopped rhubarb, sugar, flour, lemon juice, and cinnamon. Mix well.
- Roll out the pie crust and place it in a 9-inch pie dish.
- Pour the filling into the crust evenly.
- Dot the filling with diced butter.
- Cover with another pie crust, crimp edges to seal.
- Bake for 15 minutes at high temperature, then reduce to 350°F (180°C) and bake for an additional 30-35 minutes until golden brown.
- Allow cooling on a wire rack for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 210
- Sugar: 22g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg