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rb's blubarb pie

(4 ratings)
fhbrowne avatar
Blue Ribbon Recipe by
FH Browne
@fhbrowne
Ridgefield, WA

This pie is awesome, part of my Mom's recipe and an idea from a bakery I ate at. You have the blueberry in a creamy paste, then whole blueberries then chunks of fresh rhubarb. Sweet crunch blueberries, slightly tangy rhubarb - a great partnership. Covered with freshly whipped cream....think you'll love it.

Blue Ribbon Recipe

I just loved the sweet and tartness of this pie. When you got a whole blueberry in a bite, it was a burst of flavor in your mouth. The fresh whipped cream on the top really topped it off nicely. Yummy!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 to 8
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For rb's blubarb pie

  • 3/4 c
    white sugar
  • 3 Tbsp
    corn starch
  • 1/4 tsp
    salt
  • 1/4 tsp
    cinnamon
  • 8 c
    fresh blueberries, washed and stemmed, divided
  • 3 c
    chopped fresh rhubarb, in 1/2-inch pieces
  • 2/3 c
    water
  • 2 Tbsp
    unsalted butter
  • 1 tsp
    pure vanilla extract
  • 2 tsp
    lemon juice, fresh squeezed is best
  • 1
    ten inch pie crust, baked and cooled
  • 1 pt
    whipping cream, whipped
  • 3 Tbsp
    confectioner's sugar

How To Make rb's blubarb pie

  • 1
    In a deep saucepan or soup pot combine the sugar, corn starch, salt, and cinnamon and stir to incorporate. Then add 5 cups of the blueberries and the water.
  • 2
    Cook over medium-high heat while stirring for 10-12 minutes. While it's cooking lightly use a potato masher or bottom of a plastic glass to crush most of the blueberries. Bring to a boil and cook until mixture is very thick.
  • 3
    Add the rhubarb, stir and cook for 2-3 minutes until it just begins to soften. Add the butter, vanilla and lemon juice and stir well. Remove from heat and let cool to room temperature.
  • 4
    Add the remaining blueberries, carefully stirring them in so that you don't crush them. Pour into cooled, baked pie shell, cover with plastic wrap, and refrigerate for 2-4 hours.
  • You can cover the pie with blueberries if you wish, we prefer just a hint of the glorious fruit within it.
    5
    Just before serving whip cream with 3 tablespoons of confectioner's sugar until it forms stiff peaks. Cover pie with the whipped cream and decorate with fresh blueberries. Go all out and cover it with fruit or just make a simple design. Serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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