Blueberry rhubarb pie is an amazing dessert to make when the weather's warm. Light and refreshing, this lovely pie is ideal for spring and summer. Blueberry rhubarb pie is great for 4th of July parties, barbecues, and potlucks. The sweetness of ripe blueberries goes so well with the tart, fresh taste of rhubarb, and who can resist a golden brown flaky pie crust? It's a winning combination between a blueberry pie and a rhubarb pie that will satisfy each and every time. Using cookie cutters to stamp out the dough to decorate the top of the pie makes it a real eye-catching dessert and is a simple way to impress friends and family before they even take a bite!
Before you get started making your pie, chill your pie crust in the fridge to make it easier to work with. While the dough is chilling, preheat your oven and begin making the filling.
Start by combining the flour, cinnamon, and nutmeg in a large bowl. Add in the blueberries and rhubarb – but be gentle here! You don't want to crush the berries. Mix them in gently until they're coated with flour. Stir in the honey to sweeten things up, then set your bowl to the side. Cut your chilled pie crust in two and roll out one half. Pop the crust into a pie dish, then pour in the fruit filling.
Now it's time for the fun part. Roll out the remaining pie dough and grab your cookie cutter and punch out shapes. Lay these over the top of the pie and brush them with a little egg wash. Bake your pie for 20 minutes then cover it with foil and bake for another 30 to 40 minutes, depending on your oven. Remove the pie from the oven and wait 20 minutes before tucking in.
– Chill your pie crust before making this recipe to make it easier to handle.
– Use fresh rhubarb or frozen rhubarb for this recipe. You don't need to cook it before making the filling.
– If you want to use frozen fruits, let them thaw then pat them dry before making the filling. If you don't the pie may end up runny.
– To keep the bottom of your pie from getting soggy, blind bake the crust for 10 to 15 minutes and pat your blueberries and rhubarb dry before assembling the filling.
– If you don't want to use an egg wash, milk or even water will help the crust to brown.
– For extra texture, sprinkle coarse sugar over the top of your pie.
Wrap leftover pie in cling film and store it in the fridge for up to 3 days. Let it come back up to room temperature before serving.
Preheat your oven to 375°F. Lightly grease a pie pan with cooking spray.
Whisk flour, cinnamon, and nutmeg together in a large bowl.
Fold in the rhubarb.
Add in the blueberries, mixing until coated.
Gently stir in the honey.
Divide your pie crust into 2 equal portions. Roll out one the pie crust.
Line the pie pan with the pie crust.
Transfer the filling to the pie crust.
Roll out the remaining pie crust.
Using a cookie cutter, cut out shapes and place these over the blueberry filling.
Brush the egg wash over the top of the pie. Bake for 20 minutes. Tent some foil over the pie to keep it from browning too quickly. Bake for another 30 to 40 minutes.
Remove from the oven and let it cool for 20 minutes before cutting and serving.
Serve and enjoy!
Use your favorite cookie cutters to cut out dough shapes to decorate the top of the pie.