Blueberry Rhubarb Pie
(14)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Filling1 cup of Splenda 1/4 Cup of Flour 2 cups of Rhubarb small diced pieces 2 cups of Blueberries 1 Tbsp of Butter or Spread Crust2 cups of flour 2/3 cup of Vegetable Shortening 1 teaspoon Salt (heaping) 1/3 cup of ice water
Directions
Mix and cut the dough in half and roll thin into an 8 inch pie pan. .
Place the fruit mixture onto the bottom shell and then roll out the top shell and place on top of the mixture and pinch the edges together to seal.

Bake at 425 degrees for 10 minutes then at 400 degrees for 25 minutes.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 218.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 308.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.4 g

Member Reviews
  • CD1569000
     I made this , but used real sugar. It was very good, but it needed a little more thickening. Next time I will use some tapioca sprinkled on the bottom crust , to thicken the juices. Everyone liked the combination of rhubarb and blueberries. - 11/10/08
  • SISSYFEB48
     Used 3 cups each of blueberries and rhubarb, and cornstarch rather than flour. This is Wonderful! - 8/8/10
  • GEMINIDREAM
     Each time I make this (only subtracting a little salt in the crust-otherwise exactly as written) I get asked for the recipe an should have reviewed it before. You'll love this and with Splenda it does not need extra flour which is just extra calories anyway. Thank you Ruthann! - 6/13/10
  • SUSIEQ72
     Very good! Added 1 tbsp cornstarch to the fruit mix and sprinkled another tbsp onto the pastry bottom before adding the fruit. Cooked a little longer until golden. Will definitely make this again! - 7/8/09
  • 1ELECTRA
     It was really good. I used a bit of extra flour because of the other comments above, and it turned out perfect. Yum! - 6/28/09
  • DOITNOWM
     I loved this! I actually made a blueberry rhubarb crisp because I wasn't in the mood to make a pie crust that day. I used the suggestions of adding a bit more thickening, and it set up very nicely. I'll make it again. - 4/29/10
  • JILLYBEAN60
     I've made this recipe with huckleberries...it's good too! - 6/30/13
  • VERNLEE
     I loved this pie! - 8/2/08
  • LESSOFMOORE
     I never heard of combining blueberries and rhubabrb. Sounds good. - 7/10/21
  • ROSSYFLOSSY
     Tasty dessert. - 2/5/21
  • SRIVERS1
     Love this. This is so good. - 9/25/20
  • MUSICNUT
     So tasty! - 6/9/19
  • IMSPARKLING2
     I liked this well I made it for the county fair and for the church bake sale - 7/29/15
  • JOEMARCHESANI
     I like rhubarb and blueberries, but it had never occurred to me to combine them. I used a tablespoon of chia seeds to thicken. - 7/27/13
  • CD13861522
     Trying this tomorrow. Sounds yummy. - 7/2/13
  • DIANETT
     Terrific filling! I'm going to try a streusel topping next time to reduce the crust calories on pies in mini pans. - 8/2/12
  • SKAYT77
     Love the flavor combination; blueberries do overpower the rhubarb but the blend is wonderful. I took others suggestions and added some cornstarch to the fruit mixture to thicken. Delicious! - 9/9/11
  • BKP4166
     I love blueberries and rhubarb! This sounds delicious! - 7/22/08



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