Blueberry Rhubarb Pie Recipe: Delicious Twist on a Fave

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Blueberry Rhubarb Pie Recipe: Delicious Twist on a Fave

Blueberry Rhubarb Pie

Blueberry Rhubarb Pie

If you’ve been looking for a great pie to serve, you can’t go wrong with this fun twist on a blueberry pie recipe! This great recipe combines the mouth watering goodness of sweet blueberries and tart rhubarb…oh, yeah!  I am a huge rhubarb fan.

I admit it: I love rhubarb and buy a ton of it from our favorite Indiana Farmers’ Market, freezing it for later. Still, even hubby and the kid agree that this Blueberry Rhubarb Pie is phenomenal!

For those of us who can’t make it to The Blueberry Festival this year, you can at least get your blueberry fill. It’s absolutely delicious and kid-approved. 

Blueberry Rhubarb Pie

Blueberry Rhubarb Pie: Delicious Twist on a Fave

Yield: 1 Blueberry Rhubarb Pie

Serving Size: 6-8 Servings

From Best of Country Pies


  • 1 1/2 Cups Blueberries
  • 1 1/2 Cups Rhubarb, Sliced Small
  • 1 Cup Sugar
  • 1/4 Cup Flour
  • 1/4 teaspoon Salt
  • 1 Double Pie Crust, Unbaked


  1. Preheat oven to 450*. 
  2. Combine ingredients.
  3. Gently place into pie crust. Top with second pie crust.
  4. Bake pie for 15 minutes. 
  5. Reduce heat to 350* and bake pie for 30-35 minutes longer (covering edges with foil if you need to) or until filling is bubbling and crust is golden brown.

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By |2016-02-15T10:29:24+00:00September 10th, 2009|Eat, Little Towns, Recipes|3 Comments

About the Author:

Jessica Nunemaker is the Owner of Little More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."


  1. Jessica Nunemaker March 3, 2017 at 11:23 am

    Normally you would reduce the amount of liquid in the pie to make up for the liquid involved in frozen rhubarb. Perhaps adding a few Tablespoons of tapioca would help keep it from being runny. I wouldn’t want to thaw the rhubarb first or you might lose some of the necessary juices.

  2. Shirley March 3, 2017 at 11:17 am

    Can I use frozen fruit?

  3. Alex aka Ma What's For Dinner November 23, 2009 at 2:19 pm

    Oh I’m totally making this! You have blueberry festival??? Jealous!


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