Blueberry Rhubarb Pie
This delightful Blueberry Rhubarb Pie features a perfect blend of tart rhubarb and sweet blueberries, all nestled in a buttery crust and topped with whipped cream. A refreshing dessert that is both easy to make and hard to resist!
Equipment
- Deep saucepan
- Potato masher
- mixing bowl
- whisk
Ingredients
Pie Filling:
- 3 cups chopped fresh rhubarb (in 1/2-inch pieces)
- 8 cups fresh blueberries (washed and stemmed, divided)
- 3/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 2/3 cup water
- 1/4 teaspoon salt
- 2 teaspoons fresh squeezed lemon juice
- 1 ten-inch pie crust (baked and cooled)
Whipped Topping:
- 1 pint whipping cream (whipped)
- 3 tablespoons confectioner's sugar
- 3 tablespoons corn starch
Instructions
- Begin by gathering all the required ingredients.
For Pie Filling:
- In a deep saucepan, combine sugar, corn starch, salt, and cinnamon. Add 5 cups of blueberries along with the water.
- Over medium-high heat, cook the mixture for about 10-12 minutes, stirring often. As it heats, gently mash most of the blueberries with a potato masher or a glass until the mixture begins to thicken and boil.
- Add the chopped rhubarb to the saucepan and stir it in. Continue cooking for another 2-3 minutes until the rhubarb begins to soften. Then incorporate the butter, vanilla, and lemon juice. Remove from the heat and let cool to room temperature.
- Once the filling has cooled, gently fold in the remaining blueberries to prevent them from getting crushed. Pour the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for 2-4 hours to set.
For Whipped Cream:
- Before serving, whip the cream with confectioner's sugar until it achieves stiff peaks. Spread the whipped cream over the pie and garnish with fresh blueberries. Feel free to add as much fruit as you prefer. Enjoy!