I love this time of year when fresh fruits and vegetables start to be in season! Right now, blueberries and rhubarb are readily available. Perfect for making Blueberry Rhubarb Crumb Pie!
Juicy, sweet blueberries and tart rhubarb complement each other perfectly in this pie! With a thick crumb topping, it is downright indulgent.
Rhubarb?
Living in the Northeast, there are many Pennsylvania Dutch recipes for rhubarb. Stewed rhubarb, strawberry rhubarb pie, rhubarb coffee cake, strawberry rhubarb jam, rhubarb custard pie. You get the idea!
If you have never had it, it is a very large leafy plant with thick stalks that are green with rosy streaks. The leaves are not edible, but the stalks can be used for several dishes. If you eat it raw, it will be very sour and crunchy. But once cooked, it gets very soft and the sourness mellows to a pleasant tartness that pairs wonderfully with sweet blueberries or strawberries.
Pie Crust – Homemade vs. Store Bought
I confess that although I prefer EATING pie with homemade crust, I tend to BUY pre-made pie crust to save time. That being said, for this recipe, I use a frozen deep dish pastry crust because it is a bit thicker than regular pie crust and holds up to the juiciness of the filling. No soggy crust here – it’s nice and flaky!
How to Make Blueberry Rhubarb Crumb Pie
Preheat the oven to 375°F.
Prepare filling:
In a large bowl, mix together the blueberries, rhubarb, sugar, cornstarch, cinnamon, lemon zest, and lemon juice. Combine well and set aside for 10-15 minutes to allow the juices to moisten the filling.
Prepare the Crumb Topping:
In a medium bowl, whisk together the flour, white and brown sugars, and cinnamon. Drizzle the melted butter over the dry ingredients and stir together with a fork until all the butter is absorbed and it starts to clump.
Prepare the Pie:
Pour the filling into the deep dish pie crust. Sprinkle the crumble mixture evenly over the top. Place a pie shield on the edges to prevent over-browning (you can also use aluminum foil). Place on a rimmed baking sheet to catch any spilled juices while baking before putting in the oven.
Bake for one hour. Check to see if the crumb topping is golden brown and the filling is hot and bubbling, including in the center. You may need to bake for an additional 10-20 minutes depending on your oven.
Remove from the oven and cool for at least 4-5 hours or overnight before serving. You want to give the filling time to cool and firm up so it isn’t soupy.
Cover the pie tightly and store in the refrigerator for up to 5 days.
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Blueberry Rhubarb Crumb Pie
Ingredients
Ingredients:
- 1 frozen deep dish pastry crust
Filling:
- 3 cups blueberries
- 2 cups chopped rhubarb
- 1 cup sugar
- 4-5 Tbsp. cornstarch
- 1 tsp. Cinnamon
- Zest of one lemon
- 1 Tbsp. lemon juice juice from half of a lemon
Crumble topping:
- ¾ cup flour
- 3 Tbsp. white sugar
- 3 Tbsp. brown sugar
- 1 tsp. Cinnamon
- 5 Tbsp. salted butter melted and cooled slightly
Instructions
Instructions:
- Preheat the oven to 375°F.
Prepare filling:
- In a large bowl, mix together the blueberries, rhubarb, sugar, cornstarch, cinnamon, lemon zest, and lemon juice. Combine well and set aside for 10-15 minutes to allow the juices to moisten the filling.
Prepare the Crumb Topping:
- In a medium bowl, whisk together the flour, white and brown sugars, and cinnamon. Drizzle the melted butter over the dry ingredients and stir together with a fork until all the butter is absorbed and it starts to clump.
Prepare Pie:
- Pour the filling into the deep dish pie crust. Sprinkle the crumble mixture evenly over the top. Place a pie shield on the edges to prevent over-browning (you can also use aluminum foil). Place on a rimmed baking sheet to catch any spilled juices while baking before putting in the oven.
- Bake for one hour. Check to see if the crumb topping is golden brown and the filling is hot and bubbling, including in the center. You may need to bake for an additional 10-20 minutes depending on your oven.
- Remove from the oven and cool for at least 4-5 hours or overnight before serving. You want to give the filling time to cool and firm up so it isn’t soupy.
- Cover the pie tightly and store in the refrigerator for up to 5 days.