Double Crust Bluebarb Pie

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

Opposites attract in this perfect combination of sweet blueberries and tart rhubarb. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberry, rhubarb

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Adjust Servings: 8 Slices

Calories: 471kcal

Author: Marilyn

Cook ModePrevent your screen from going dark

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

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.

© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 471kcal (24%) | Carbohydrates: 74g (25%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg (1%) | Sodium: 383mg (16%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 43g (48%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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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.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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