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Blueberry Rhubarb Pie

Blueberries and Rhubarb are a delicious combo baked in a custard filling with a flaky, buttery crust and a crumble topping.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pie Crust
  • 1 3/4 cup flour
  • 2/3 cup butter, room temperature cut into cubes
  • 1 tsp salt
  • 4 T cold water
Filling
  • 2 cups rhubarb chopped
  • 4 cups blueberries
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 T butter melted
  • 3 T flour
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
Crumble Topping
  • 1 cup flour
  • 1/2 cup butter, firm cut into cubes
  • 1/2 cup brown sugar packed

Method
 

  1. Preheat oven to 425.
  2. Mix crust ingredients in a medium sized bowl and stir to combine and form into a dough. Roll out on wax paper and press into a greased 9 inch pie plate.
  3. Pour the chopped rhubarb and blueberries into the crust and gently toss to mix them together.
  4. In a small bowl stir together the remaining filling ingredients and spread evenly over the rhubarb and blueberries.
  5. In a medium mix together the topping with a pastry blender or fork until crumbly. Spread on top of the filling. Cover the pie with foil.
  6. Bake for 45 minutes. Remove the foil and bake 10-15 minutes longer until topping is browned and the filling is bubbling. Enjoy!