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

Blueberry Rhubarb Pie Recipe

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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