Rhubarb Blueberry Pie with Buttery Lattice Crust
This stunning Rhubarb Blueberry Pie combines tart rhubarb and sweet blueberries in a jammy, fragrant filling tucked inside a golden, buttery lattice crust. The perfect summer dessert that tastes like it came straight from grandma's kitchen.
The Pie That Tastes Like the Peak of Summer
If you have ever stood in the kitchen in late spring with a bundle of rhubarb in one hand and a pint of blueberries in the other and wondered what to do with them, this is your answer. This Rhubarb Blueberry Pie is one of those recipes that feels deeply nostalgic and completely irresistible at the same time. The tart, pink rhubarb softens into the sweet, jammy blueberries to create a filling that is somehow both bright and cozy. Tucked under a shatteringly crisp, buttery lattice crust and finished with a sparkle of coarse sugar, it is the kind of pie that disappears fast at any table.
Whether you have been hunting for the perfect Blueberry Rhubarb Pie Recipe, looking for inspiration in a collection of Rhubarb Blueberry Recipes, or you just want to do something truly special with this season's fruit, you have landed in the right place.
Why This Blueberry Rhubarb Combination Works So Well
Rhubarb is one of the most underused ingredients in the home kitchen, and it genuinely shines when paired with berries. On its own, rhubarb is bracingly tart and quite fibrous. But when it meets the natural sweetness of blueberries and a measured amount of sugar, something almost magical happens. The rhubarb softens and melts, giving the filling a luscious, jammy body, while the blueberries stay plump and juicy, bursting with color and sweetness.
The lemon zest and vanilla in the Blueberry Rhubarb Pie Filling are quiet additions that make a big difference. They lift the whole thing and make every bite taste a little more alive.
Chef's Tip: Always slice your rhubarb to a consistent thickness, about half an inch, so it cooks evenly and you do not end up with some pieces that are mushy while others are still fibrous.
The Crust: Cold Butter Is Your Best Friend
This is a classic all-butter pie crust, and the secret is keeping everything cold. Cold butter creates steam pockets as the pie bakes, and those steam pockets are what give you those gorgeous, flaky layers. Work quickly, do not overwork the dough, and let it rest in the fridge before rolling. That is really all there is to it.
If the lattice feels intimidating, do not let it stop you. You can also simply lay the top crust over the filling, cut a few vents, and you will have a beautiful Blueberry And Rhubarb pie all the same. The flavor is identical.
Having the right tools genuinely makes pastry work easier and more enjoyable. A sharp pastry wheel, a quality rolling pin, and a sturdy 9-inch pie dish will take you a long way in everything from this pie to a Blueberry Rhubarb Upside-Down Cake or a classic Saskatoon Rhubarb Pie.
Tips for a Perfect Slice Every Time
A few small details separate a good pie from a truly great one:
- Let it bubble. The filling needs to bubble actively through the lattice, not just near the edges. This means the starch has cooked and the filling will set as it cools.
- Do not rush the cool. Cutting into a hot pie will give you a soupy, runny mess. Let it rest for a minimum of 2 to 3 hours. Overnight is even better.
- Taste your fruit. Rhubarb varies in tartness by variety and freshness. Give the raw filling a taste before it goes in and adjust the sugar if needed.
- Shield the edges. If the crimped crust edges are browning too fast, tent them loosely with a strip of foil after the first 25 minutes of baking.
Chef's Tip: Placing the pie on a preheated baking sheet ensures the bottom crust gets a blast of heat from the start, helping it cook through rather than turning soft under all that juicy filling.
Ready to bake the best Rhubarb Berry Pie of your summer? Here is the full recipe:
Rhubarb Blueberry Pie with Buttery Lattice Crust
This stunning Rhubarb Blueberry Pie combines tart rhubarb and sweet blueberries in a jammy, fragrant filling tucked inside a golden, buttery lattice crust. The perfect summer dessert that tastes like it came straight from grandma's kitchen.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt, fine sea salt
- 1 cup unsalted butter, very cold, cut into small cubes
- 6 tbsp ice water, add one tablespoon at a time
- 3 cups fresh rhubarb, trimmed and sliced into 0.5-inch pieces
- 2 cups fresh blueberries, rinsed and patted dry
- 3/4 cup granulated sugar, for the filling, adjust to taste
- 3 tbsp cornstarch, helps thicken the filling
- 1 tsp lemon zest, freshly grated
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp vanilla extract, pure, not imitation
- 1 large egg, beaten with 1 tbsp water for egg wash
- 1 tbsp coarse sugar, turbinado or demerara, for topping
Instruction
Make the pie dough: In a large bowl, whisk together the flour, 1 tablespoon sugar, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until you have pea-sized crumbles with some larger flat pieces remaining.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together when you pinch it. It should not be sticky or wet.
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat your oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the lowest rack to catch any drips.
Make the filling: In a large bowl, combine the sliced rhubarb, blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently until everything is evenly coated. Let it sit for 10 minutes while you roll out the dough.
On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1 inch.
Pour the blueberry rhubarb pie filling into the crust, spreading it into an even layer.
Roll the second disc of dough into a 12-inch circle. Cut it into 1-inch wide strips using a sharp knife or pastry wheel. Weave the strips over the filling in a lattice pattern. Fold the overhanging bottom crust up over the lattice edges and crimp to seal.
Brush the lattice and crimped edges with the egg wash, then sprinkle generously with coarse sugar.
Place the pie on the preheated baking sheet and bake at 400 degrees F for 20 minutes. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes more, until the crust is deep golden brown and the filling is bubbling thickly through the lattice.
Remove the pie from the oven and let it cool on a wire rack for at least 2 to 3 hours before slicing. This resting time is essential for the filling to set up properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Sharp knife or pastry wheel
- Rimmed baking sheet
- Wire cooling rack
- Plastic wrap
Notes
Serving, Storing, and Variations
This pie is exceptional served slightly warm with a generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. At room temperature, the filling is fully set and the flavors are even more developed.
Love to explore variations? Try swapping the blueberries for Saskatoon berries for a slightly nuttier, more old-fashioned flavor profile. Raspberries bring extra tartness and a gorgeous deep pink color to the filling. Any of these Rhubarb and Blueberry Recipes can anchor your summer baking rotation for years.
Leftovers keep loosely covered at room temperature for 2 days or refrigerated for up to 5 days. Individual slices reheat beautifully in a low oven, and the pie can also be frozen whole for up to 2 months.
However you serve it, this pie has a way of making people slow down and ask for the recipe. Enjoy every slice.
