Blueberry Rhubarb Pie Recipe – a delicious recipe with Pastry, sugar, all-purpose flour, orange peel, fresh rhubarb, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees.
2
Prepare pastry.
3
Stir together 1 1/3 c. sugar, the flour and orange peel.
4
Turn rhubarb into pastry lined pie pan; sprinkle with half of the sugar mix.
5
Repeat with blueberries and remaining sugar mix.
6
Dot with butter.
7
Cover with top crust that has slits cut in it.
8
Sprinkle with sugar.
9
Seal and flute edges.
10
Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 min of baking.
11
Bake till crust is golden and juice begins to bubble through slits in crust, 40-50 min.
12
Serve hot.
13
Substitution: 1 package (16 oz) frzn rhubarb, partially thawed, can be substituted for the fresh rhubarb; decrease sugar to 1 c..
505
kcal
Calories
6
g
Fat
115
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Pastry for 9 inch 2 crust pie, 1 1/3 c. sugar, 1/3 c. all-purpose flour or possibly 3 tbsp. cornstarch, 1/2 teaspoon grated orange peel, optional, and more.
Yes, Blueberry Rhubarb Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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