Blueberry and Rhubarb Pie

    1 hour 30 minutes

    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.

    19 people made this

    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

    Preparation:25min  ›  Cook:1hour5min  ›  Ready in:1hour30min 

    1. Preheat an oven to 220 degrees C. Line a baking tray with foil.
    2. 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.
    3. 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.
    4. Bake in the preheated oven for 15 minutes then reduce the heat to 180 degrees C and bake 35 minutes longer.
    5. 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 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)