Rhubarb Blueberry Pie with Buttery Lattice Crust
This stunning Rhubarb Blueberry Pie brings together tart rhubarb and juicy blueberries in a sweet, jammy filling tucked inside a golden, flaky lattice crust. It is the ultimate summer dessert that looks impressive but comes together beautifully.
The Pie That Tastes Like the Best Day of Summer
If you have ever stood at a farmers market with a bundle of rhubarb in one hand and a pint of blueberries in the other and thought, these two were made for each other, you were absolutely right. This Rhubarb Blueberry Pie is tart, jammy, fragrant, and wrapped in the kind of shatteringly flaky, buttery crust that makes people close their eyes on the first bite.
Whether you call it a blueberry rhubarb pie, a rhubarb berry pie, or simply the best thing to come out of your oven this season, one thing is certain: it is going to disappear fast.
Why This Flavor Combination Is So Good
Rhubarb on its own is bracingly sour. Blueberries on their own are sweet but mild. Together, they hit this perfect middle ground where neither one dominates. The rhubarb gives the filling backbone and that signature rosy color, while the blueberries soften everything with their juicy, berry sweetness.
A little lemon zest brightens the whole thing. A whisper of cinnamon ties it together. The result is a filling that tastes deeply fruity and complex, not just sweet.
Think of it as the best of all the great blueberry and rhubarb recipes you have ever seen, distilled into one elegant lattice-topped pie.
Tips for a Flaky, Foolproof Crust
The secret to a truly great pie crust is cold butter and a light hand. You want visible chunks of butter left in the dough before you add the water. Those chunks create steam in the oven, which is exactly what produces those beautiful, flaky layers.
Chef's Tip: If your butter starts to soften at any point while making the dough, slide the bowl into the refrigerator for 10 to 15 minutes before continuing. Cold dough is cooperative dough.
For the lattice top, do not stress about perfection. A slightly rustic weave looks more homemade and inviting than a machine-perfect grid. Just make sure your strips are fairly even in width so they bake at the same rate.
Using quality tools makes the process genuinely easier. A good pastry cutter and a sturdy rolling pin are two investments that pay off in every pie you ever make.
Fresh vs. Frozen: What You Need to Know
This pie is at its absolute peak with fresh rhubarb and fresh blueberries, ideally sourced local or in season. That said, frozen fruit produces an excellent result as long as you thaw it completely and drain the excess liquid. Skipping that step leads to a soggy bottom crust and a watery filling.
If you are working with frozen fruit, bump the cornstarch from 3 tablespoons to 3.5 tablespoons to help the filling set cleanly.
Note: Rhubarb leaves are toxic. Always use only the stalks, trimmed of all leaf material, whether you are making this blueberry rhubarb pie filling recipe or any other rhubarb dish.
Serving This Pie
This pie is stunning served at room temperature with a scoop of good vanilla ice cream or a generous dollop of lightly sweetened whipped cream. For something a little different, a slice of sharp cheddar alongside it is a surprisingly wonderful pairing, a nod to the old-school tradition of cheese with fruit pie.
It also holds up beautifully the next day, which makes it a perfect make-ahead rhubarb blueberry recipe for potlucks, holidays, or lazy weekend brunches.
Ready to bake the best blueberry rhubarb pie of your life? Here is everything you need:
Rhubarb Blueberry Pie with Buttery Lattice Crust
This stunning Rhubarb Blueberry Pie brings together tart rhubarb and juicy blueberries in a sweet, jammy filling tucked inside a golden, flaky lattice crust. It is the ultimate summer dessert that looks impressive but comes together beautifully.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt
- 1 cup unsalted butter, very cold, cut into small cubes
- 6 tbsp ice water, added one tablespoon at a time
- 3 cups fresh rhubarb, trimmed and sliced into 0.5-inch pieces
- 2 cups fresh blueberries, rinsed and dried
- 3/4 cup granulated sugar, for the filling, adjust to taste
- 3 tbsp cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
Make the pie dough: In a large bowl, whisk together 2.5 cups flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just comes together and holds when pinched. Do not overwork it.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat the oven to 400 degrees F (205 degrees C). Place a foil-lined baking sheet on the lowest rack to catch any drips.
Make the filling: In a large bowl, combine the sliced rhubarb, blueberries, 0.75 cup sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon. Stir gently until everything is evenly coated. Let it sit for 10 minutes.
On a lightly floured surface, roll out 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 up the sides. Trim any overhanging dough to about 0.5 inch.
Roll out the second disc of dough into a 12-inch circle. Using a sharp knife or pizza cutter, cut it into 10 to 12 strips about 0.75 inches wide for the lattice top.
Pour the filling into the prepared pie shell, spreading it into an even layer.
Weave the dough strips over the filling in a lattice pattern. Fold the overhanging bottom crust up over the ends of the strips and crimp the edges together to seal.
Brush the entire top crust and crimped edges with the beaten egg wash. Sprinkle generously with coarse sugar if using.
Bake at 400 degrees F for 20 minutes. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 35 minutes, or until the crust is deep golden brown and the filling is bubbling thickly through the lattice.
Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 3 hours before slicing. This resting time is essential for the filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush
- Wire cooling rack
- Baking sheet lined with foil
Notes
Storing and Making Ahead
This pie keeps well at room temperature, loosely covered, for up to 2 days. Refrigerate for longer storage of up to 5 days. You can also freeze the fully assembled unbaked pie for up to 3 months and bake it straight from frozen for a fresh-from-the-oven result any time the craving strikes. Just add 15 to 20 minutes to the bake time and watch for that gorgeous bubbling filling as your cue that it is done.
