This is the recipe for my grandmother’s renowned pie. When I was younger, I had numerous memories of baking this pie with Grandma and enjoying the sweet, gooey satisfaction of taking a warm mouthful of absolute goodness. In my opinion, there is no way to top this unique pie.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- ¼ cup white sugar
- ¼ cup light brown sugar
- ¼ cup quick-cooking tapioca
- ¼ teaspoon salt
- 3 cups diced rhubarb
- 3 cups fresh blueberries
- 1 pastry for a 9-inch double crust pie
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
- Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.
Reviews
Tasted great. Took longer to get to where it was bubbly than the directions said, so I had to shield the crust with some foil. To those who are concerned about the reviews saying it was dry – be sure to bake until the filling is bubbly. It may take longer than called for in the recipe. I really like that it only took 1/2 cup of sugar, but it was still plenty sweet.
This recipe was delicious! Just the right amount of sweet and tart. The crust was fully cooked through, and didn’t become soggy on the bottom. I baked it and then chilled it fully for a whole day before cutting, and it was perfectly firm, super-easy to get out of the pie plate. I made the recipe as described, other than brushing the crust with milk and sprinkling it with turbinado sugar. I think any extra sugar in the filling would have made it too sweet. It’s a very adult flavor combination. I accidentally used a 10 inch pie plate, but I think it made for a good ratio of crust to filling.
Made the recipe as stated and it was dynamite! Will definitely be making it again.
I followed recipe exactly, but used thawed frozen rhubarb since I couldn’t find fresh. I found it too tart for my taste. Next time I will increase sugar from 1/2 to 3/4 cup.
Delicious. Easy fabulous. Great use of home brown rhubarb!
This makes a delicious pie. I used dark brown sugar because I didn’t have any light.
Okay too much fruit. Cut by 3/4 each Yummmm
A little tart, but delicious.
I followed the recipe; used fresh blueberries and rhubarb and I agree with another reviewer…. it was not juicy at all and the quick cooking tapioca never cooked enough. Disappointing.
A great pie recipe! I tend to like it with a little more rhubarb than blueberry, but who knew they pair together so nicely! Low on sugar too. A keeper, thanks for sharing!
It was delicious! Definitely will make it again!
Amazing awesome pie. Our family loves it. I have made it twice and it disappeared. The only change is that I used the 3T cornstarch like other reviewers as I didn’t have Tapioca. What I especially love is that it has only 1/2 a cup of sugar total and it’s sweet as can be. Having less sugar is great and beats the 2 cups I need for a full rhubarb pie. This one is going to be a family favorite every year when our Rhubarb and Blueberries are ready in the garden.
Very good, especially if you do not prefer super sweet pie recipes. When I took it out of the oven, bits of tapioca were visible and I thought it was going to be a bust. However, as the pie cooled the tapioca absorbed the liquid and was no longer visible after an hour. For extra assurance, I did poke a few blueberries through the vents to give the tapioca something to absorb.
Followed the recipe exact with fresh fillings. Big hit with us! Definitely in my recipe box!
Used 3 Tablespoons of cornstarch instead of tapioca. Used Pillsbury refrigerated pie crust instead of homemade due to time constraints. This pie was so good.
I will NOT be making this pie again. I followed the recipe exactly and was SO disappointed. My pies were so dry…no juices came out of the rhubarb or blueberries, the tapioca remained crunchy. I ended up throwing away 2 pies and starting over with a Betty Crocker recipe.
I made this recipe as written and it was fantastic! The rhubarb was a little more tart than I usually like, but when combined with the blueberries, the balance of sweetness was perfect. I’ll be making it again.
I had only one pie crust in the fridge, so I made a topping of flour, oats, brown sugar & butter. My husband and kids fought over the last piece.
I followed this recipe exactly except I substituted 3 tablespoons of corn starch for the quick cooking tapioca (I didn’t have tapioca available). The recipe came out great and I will definitely make this again.
This pie is a winner, delicious. I too cut back on the sugar as others suggested. This will be a summer staple in our home.
I love this combo. However I need to add more sugar since my blueberries are natural Georgia blueberries and not as sweet as the ones you buy. .