0 from 12 votes
Blueberry Rhubarb Pie
Blueberry rhubarb pie, great way to bake with all those blueberries that are in season!
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6
Calories: 185 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups chopped rhubarb
- 2 cups blueberries
- 3/4 cup white sugar
- 2 tablespoons butter
- 4 tablespoons flour
- pie dough for a 9 inch pie double crust
Instructions
- Gently toss together your rhubarb, blueberries, flour, and sugar.
- Place your bottom crust into the pie plate. Pour your berries into the pie plate. Add butter on top in little dabs.
- Cover with your crust. Brush your pie crust with the egg then sprinkle the sugar on top. Pinch the seams together and mark your pie vents as you like.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top. Remove from the oven and cool on a baking rack.
Cup of Yum
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
37g
(12%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
36mg
(2%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
185IU
(4%)
Vitamin C
8mg
(9%)
Calcium
38mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 36mg | 2% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.