Bluebarb Pie Recipe
Bluebarb Pie Recipe photo by Taste of Home

Bluebarb Pie Recipe

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If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
TOTAL TIME: Prep: 50 min. + chilling Bake: 40 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. + chilling Bake: 40 min. + cooling
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 to 8 tablespoons ice water
  • 1-1/2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 2 cups fresh or frozen blueberries, thawed
  • 1 tablespoon butter
  • 1 teaspoon 2% milk
  • Coarse sugar or additional granulated sugar, optional

Nutritional Facts

1 piece equals 471 calories, 18 g fat (5 g saturated fat), 4 mg cholesterol, 383 mg sodium, 74 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.
  2. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  3. For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter.
  4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.
  5. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Bluebarb Pie in Taste of Home June/July 2011, p24

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Aug. 6, 2014

"This has been my go-to fruit pie recipe every summer for the past several years. My dad requests it for his birthday instead of birthday cake!"

Reviewed May. 1, 2014

"Used strawberries instead of blueberries and added another tablespoon of tapioca. Really tasty."

Reviewed Apr. 30, 2014

"I have made this pie many times and it's always a hit. My 3 kids all love it as well. Yummy recipe"

Reviewed Oct. 31, 2013

"I have made strawberry-rhubarb pies lots of times. I love this different combination. The blueberries and the rhubarb looked so pretty together."

Reviewed May. 22, 2013

"I made this for the first time last year- 1 pie as the recipe is written and another pie with raspberries replacing half the blueberries. Both were big hits at several potlucks and picnics. Never got to bring any home for leftovers! I did add a bit of cinnamon to the filling the 2nd time around and thereafter."

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