This bluebarb pie—essentially a collision of blueberry and rhubarb pie—melds tart with sweet in a pastry crust and is such a lovely dessert as to create some serious summer pie envy among strawberry rhubarb loyalists.
This bluebarb pie is simply a mash-up of blueberry pie and rhubarb pie and, quite frankly, we’re wondering why the combination isn’t more common seeing as it tastes so uncannily intuitive. Based on how folks are raving about this recipe, it’s giving strawberry rhubarb pie a run for its popularity. Originally published May 22, 2018.–Renee Schettler Rossi
Special Equipment: Pie weights or uncooked beans or rice
Bluebarb Pie Recipe
- Quick Glance
- 30 M
- 3 H
- Makes one 9-inch pie
- For the crust
- 1/2 recipe Lard and Butter Pie Crust, chilled for at least several hours
- For the crumble topping
- 3/4 cup (3 ounces or 90 g) all-purpose flour
- 1/4 teaspoon fine sea salt or kosher salt
- 1 teaspoon (3 g) ground cinnamon
- 1/4 cup (1 3/4 ounces or 55 g) granulated sugar (or more to taste if your blueberries are unusually tart)
- 6 tablespoons (3 ounces or 85 g) unsalted butter, cold, cut into small chunks
- 1/4 cup (1 ounce or 30 g) walnuts, chopped
- For the bluebarb filling
- 1 cup (4 1/2 ounces or 125 g) fresh blueberries
- 2 cups (7 3/4 ounces or 220 g) chopped rhubarb
- 1/3 cup (2 ounces or 50 g) dried blueberries (optional)
- 1/4 cup (1 3/4 ounces or 55 g) granulated sugar
- Softly whipped cream or vanilla ice cream, for serving (optional)
- Make the crust
- 1. Preheat the oven to 350°F (180°C).
- 2. Roll out the chilled pastry and line a 9-inch pie dish with it. Prick the pastry all over with a fork. Cut a piece of parchment paper about twice the size of your pie dish, crumple it, uncrumple it, and place it in the pastry-lined dish with a generous handful of pie weights or uncooked beans or rice. Bake the pastry for 10 minutes, then remove the parchment and baking beans or rice and bake for 5 minutes more. Remove from the oven but leave the oven on.
- Make the crumble topping
- 3. In a bowl, combine the flour, salt, cinnamon, and the sugar. Add the butter and mix it with your fingertips until a crumbly mixture forms. Mix the chopped walnuts into this crumbly mixture.
- Make the bluebarb filling
- 4. In a large bowl, stir together the fresh blueberries, rhubarb, and dried blueberries (if using) along with the sugar and 3 tablespoons of the crumble mixture. (Mixing some of the crumble mixture into the filling helps absorb the rhubarb’s plentiful juices and imparts a touch of buttery gooeyness to the fruit.)
- 5. Pour the filling into the pre-baked pie crust and smooth it into an even layer. Place it on a rimmed baking sheet lined with aluminum foil and bake for 20 minutes. Remove the pie from the oven and cover the fruit filling with the remaining crumble mixture. Return the pie to the oven and bake until the filling is bubbling and the crumble topping is golden brown, about 20 minutes.
- 6. Wait just a few minutes before slicing and serving so the filling isn’t scalding hot. If desired, top with softly whipped cream or vanilla ice cream.