Back to Bluebarb Pie

Print Options


Card Sizes

Bluebarb Pie Recipe

Bluebarb Pie Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 piece: 471 calories, 18g fat (5g saturated fat), 4mg cholesterol, 383mg sodium, 74g carbohydrate (43g sugars, 3g fiber), 4g protein.

Reviews for Bluebarb Pie

Sort By :
kande98 User ID: 1096229 193021
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!"

dkparker User ID: 1379185 196108
Reviewed May. 1, 2014

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

Nessa.03 User ID: 7651380 119573
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"

llafontaine80 User ID: 1149697 181449
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."

Marcia G User ID: 4515528 196107
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."

cookingdaughter User ID: 6208154 212813
Reviewed Sep. 17, 2011

"I made this for my county fair and state fair and received a purple ribbon at both. I am now making two of these weekly for a local restaurant to serve. It really is easy as pie to make and I'm only 15."

tracy24 User ID: 1017896 180095
Reviewed Jun. 28, 2011

"I used a store bought crust and substituted cornstarch for the tapioca. Yummy!!!!"

vikesfanrachel User ID: 3010425 151114
Reviewed Jun. 28, 2011

"I made this the day my Taste of Home magazine came. I had blueberries to use and was wondering what to do with them. Plus I had rhubarb outside. This was perfect!"

aug2295 User ID: 4631582 151113
Reviewed Jun. 27, 2011

"This was my first time cooking with rhubarb and it was definitely a hit! I also used a store bought crust, made the filling as directed. Yum!"

csnoble User ID: 1503845 119571
Reviewed Jun. 26, 2011

"First time making it was a little runny so I added a little extra tapioca the second time and it was perfect! Love it with a scoop of vanilla ice cream on top. SO yummy!!"

fishergal75 User ID: 3108017 212812
Reviewed Jun. 5, 2011

"Excellent! Works great with store bought (gasp) crusts too. Other than that I followed the recipe just as written and we loved it. I surely will make it again."

mbandboys User ID: 2680134 193018
Reviewed May. 30, 2011

"Delicious! With whipped topping on top or a scoop of vanilla ice cream, this makes a nice patriotic (red, white, blue) dessert for 4th of July or Memorial Day."

sylviamols User ID: 604392 212811
Reviewed May. 29, 2011

"Very good, not too tart and not too sweet"

katkan User ID: 5179070 113923
Reviewed May. 22, 2011

"Very good! The tartness of the rhubarb and the sweetness of the blueberries was a perfect match. I did add just a bit of nutmeg to the fruit mixture and topped the slice of pie with just a few drops of lemon juice added. DELISH!!!"

Loading Image

Wine Pairings

Sweet White Wine

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