Bluebarb Pie
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
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 to 8 tablespoons ice water
- FILLING:
- 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 sugar, optional
Reviews
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!
Used strawberries instead of blueberries and added another tablespoon of tapioca. Really tasty.
I have made this pie many times and it's always a hit. My 3 kids all love it as well. Yummy recipe
I have made strawberry-rhubarb pies lots of times. I love this different combination. The blueberries and the rhubarb looked so pretty together.
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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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.
I used a store bought crust and substituted cornstarch for the tapioca. Yummy!!!!