Blueberry and Rhubarb Pie
After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favourite. It is simply the most delicious pie I've ever had.
Ingredients
Serves: 8
- 3 cups diced rhubarb
- 1 1/2 cups fresh blueberries
- 1 pinch salt
- 1 pinch ground nutmeg
- 1/2 teaspoon lemon juice
- 1 1/3 cups white sugar
- 1/3 cup plain flour
- 1 pre-made pie crust and pastry to cover
- 2 tablespoons butter, cut up
- 1 tablespoon caster sugar
Directions
Preparation:25min ›
Cook:1hour5min ›
Ready in:1hour30min
- Preheat an oven to 220 degrees C. Line a baking tray with foil.
- Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar and flour until evenly mixed. Pour into the pie crust and dot with butter. Cover the filled crust with the top pastry and flute the edges. Cut a few decorative steam vents in the top pastry.
- Sprinkle the pie with the caster sugar then cover the fluted edges with foil to prevent excessive browning. Place the pie on the prepared baking tray.
- Bake in the preheated oven for 15 minutes then reduce the heat to 180 degrees C and bake 35 minutes longer.
- Remove the foil and continue baking until the pastry is golden and the juice is bubbling through the slits; about 15 minutes more. Cool completely before serving.
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (14)
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious! - 26 Jul 2009 (Review from Allrecipes USA and Canada)
My freshly picked blueberries were so good that I was worried that putting them in a recipe would diminish their goodness. This recipe was worth the sacrifice of a few berries! Added 1/8 cup tapioca since some people mentioned it being runny. The consistency was terrific. - 01 Aug 2011 (Review from Allrecipes USA and Canada)
Delicious recipe!!! I adapted a little because I only had 2 cups of rhubarb. I also used 1/4 tsp of nutmeg instead of 1/8, and I also added 1/4 tsp of cinnamon. - 25 Jul 2010 (Review from Allrecipes USA and Canada)