Double Crust Bluebarb Pie
Opposites attract in this perfect combination of sweet blueberries, strawberries and tart rhubarb.
This pie will not disappoint and will surpise your guests with the sweet and tart flavors.
Move over strawberry rhubarb. This Double Crust Bluebarb Pie is taking your place! Rhubarb added to fresh strawberries and blueberries make for a delicious suprise in your pie.
My grandmother used to bake this pie when I was little. Even though she let me bake and cook along side of her, this pie was off limits.
She used to say it was a cherished recipe she received on her wedding day from her own grandmother.
And she promised she would do the same for me.
Sadly she passed away just months before my wedding. But in an envelope with my name on it was this recipe and a beautiful note penned in her own hand.
Since then I have seen similar recipes on the internet. But none were quite like this one.
These are the INGREDIENTS You will need:
- 3 cups fresh strawberries cut into bite sized pieces
- 2 cups blueberries
- 2 cups rhubarb, cut into half inch pieces
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon sugar
- 1 teaspoon lemon juice
- 1 teaspoon butter melted
- 2 pkg pie crusts, ready made
These are the INSTRUCTIONS for preparation:
- Preheat oven to 400 degrees F
- In a medium bowl, combine berries and rhubarb. In a separate small bowl, mix together 3/4 cup sugar, 1/4 cup flour, and cinnamon sugar. Sprinkle over fruit mixture and stir gently. Let sit for about 15 minutes. Gently stir again, making sure flour and sugar mixture isn’t clumpy.
- Mix lemon juice into fruit filling, then spoon into pastry-lined pie pan. With the other crust, either make a lattice top or roll completely out and place over filling. Crimp edges and cut steam vents in top.
- Brush lightly with butter and sprinkle with cinnamon sugar.
- Bake for around 40–50 minutes, or until filling is bubbling thick and crust is golden brown.
NOTES:
HOW TO MAKE LATTICE-TOP CRUST (optional)
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
If you enjoy the classic strawberry rhubarb pie, then the twist of the blueberries added will offer just one more favorite in your recipe box.
this recipe asks for 2 prepared 9 inch ready made crusts. But making your own just makes this pie taste a bit better.
I use this Flaky All Butter Pastry Crust for all my dough crusts.
Your just know family will enjoy this Bluebarb Pie Whenever you serve it.
As with all my fruit pies, this one travels well. I take to to church bake sales, family gatherings and catered events.
This pie is a huge hit with the crowd. Sometimes I don’t tell them the secret of the ingredients.
Double Crust Bluebarb Pie
Ingredients
- 3 cups fresh strawberries cut into bite sized pieces
- 2 cups blueberries
- 2 cups rhubarb, cut into half inch pieces
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon sugar
- 1 teaspoon lemon juice
- 1 teaspoon butter melted
- 2 pkg pie crusts, ready made
Instructions
- Preheat oven to 400 degrees F
- In a medium bowl, combine berries and rhubarb. In a separate small bowl, mix together 3/4 cup sugar, 1/4 cup flour, and cinnamon sugar. Sprinkle over fruit mixture and stir gently. Let sit for about 15 minutes. Gently stir again, making sure flour and sugar mixture isn't clumpy.
- Mix lemon juice into fruit filling, then spoon into pastry-lined pie pan. With the other crust, either make a lattice top or roll completely out and place over filling. Crimp edges and cut steam vents in top.
- Brush lightly with butter and sprinkle with cinnamon sugar.
- Bake for around 40–50 minutes, or until filling is bubbling thick and crust is golden brown.
Notes
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.© MARILYN’S TREATS. All images are copyright protected.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hi Marilyn,
As always, you have given us some more of your yummy looking recipes to drool over! I might have to hide this post from my husband, or else he’ll be kindly demanding it this weekend 😂.
Thanks for linking up with us on the Embracing Home and Family Link-up. We hope you join us again this Friday with more delicous recipe inspiration!
-Cherelle
Thank you Charelle. I know what it is like when one of my brood gets a hankering for something. I like to bake when the feeling moves me. I hope you do get to sample this bluebarb pie someday. It is worth the trouble. Enjoy your weekend and stay safe!
What a great addition to our linky party! We are so happy to have you!
You are too kind Laura. I am glad you like the Bluebarb Pie! Have a safe week!
Oh my goodness, the recipe in an envelope for you, that is the best recipe story ever. How wonderful to think that she went to that trouble for you, remembering the times you cooked together.
I know, right? My granny did that for all the girls. We each got a recipe. Once we figured it out, we all made a copy for each other. Since there were so many of us (32 grandkids), we pretty much got her entire recipe box. I think that was her second thought. We would all come together at some point to exhange memories. And recipes!! I miss her. Have a wonderful week!
What a great combination of flavor for your delicious pie! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon!
Miz Helen
Thank you for allowing me to post at your party. Stay safe and enjoy your week!
I’ve never done blueberries with rhubarb. I bet this was an amazing pie! Thanks for sharing at the What’s for Dinner party. Hope your week is great – stay healthy!
My mom made this one year when we had eaten her strawberries. It is truly a great combo! Thank you for sharing. Enjoy your week!