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Blueberry Rhubarb Pie

Blueberry Rhubarb Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 75 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 1/4 cup white sugar
    • 1/4 cup light brown sugar
    • 1/4 cup quick-cooking tapioca
    • 🧂 1/4 teaspoon salt

  • Fruits

    • 3 cups diced rhubarb
    • 3 cups fresh blueberries

  • Crust

    • 1 (14.1 ounce) package double-crust pie pastry, thawed

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.

3

Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.

4

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more.

5

Cool for 2 hours before serving.

NUTRIENTS

Per 1 serving

🔥

324

Calories

  • 4
    Protein
  • 45
    Carbs
  • 15
    Fats

💡 Cool the pie completely before slicing to ensure the filling sets properly.Serve the pie with a scoop of vanilla ice cream for an added treat.For a decorative finish, consider cutting out small shapes from the top crust before laying it over the filling.