Best 7 Blueberry Rhubarb Almond Pie Recipes

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Indulge in a symphony of flavors with our delectable Blueberry Rhubarb Almond Pie, a harmonious blend of sweet, tart, and nutty notes. This culinary masterpiece features a flaky, buttery crust that encases a vibrant filling of plump blueberries, tangy rhubarb, and crunchy almonds. Experience a burst of freshness with each bite as the juicy blueberries and rhubarb dance on your palate, complemented by the subtle earthiness of almonds. This exceptional pie is not just a dessert; it's an expression of culinary artistry. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you through the process, ensuring a perfect pie every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Blueberry Rhubarb Almond Pie.

Additional Recipes Included:

1. Classic Blueberry Pie: Experience the timeless allure of a traditional blueberry pie, featuring a flaky crust and a generous filling of plump, juicy blueberries. This classic recipe is a staple in every baker's repertoire.

2. Rustic Rhubarb Pie: Embrace the charm of a rustic rhubarb pie, showcasing the vibrant tartness of rhubarb in a flaky, golden crust. This recipe celebrates the simplicity and natural flavors of this unique fruit.

3. Almond Cream Pie: Delight in the richness and elegance of an almond cream pie, featuring a creamy almond filling nestled in a crisp, buttery crust. This pie is a true indulgence for lovers of nutty desserts.

With these diverse recipes, you'll have a pie for every occasion, from casual gatherings to special celebrations. Each recipe is meticulously crafted to deliver exceptional taste and texture, ensuring that every bite is a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

AMAZING BLUEBERRY RHUBARB PIE



Amazing Blueberry Rhubarb Pie image

This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

Provided by Katy Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 7

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g

BLUEBERRY RHUBARB PIE



Blueberry Rhubarb Pie image

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 11

Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 1/2 cups/312 grams rhubarb, trimmed and cut into 1/2- to 1-inch lengths
1 1/2 cups/226 grams blueberries or blackberries
3/4 cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
1/3 teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
1/2 tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water

Steps:

  • Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
  • In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
  • Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
  • Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
  • Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams

BLUEBERRY-RHUBARB SLAB PIE



Blueberry-Rhubarb Slab Pie image

This slab pie is perfect for a party because it's easy to transport, and it serves a crowd. Convenience aside, the true draw of this sheet-pan pie is the flaky, buttery crust and its rhubarb, blueberry and crystallized ginger filling. Cooking the fruit ahead of time results in a filling that is juicy but not soupy - and prevents the crust from absorbing too much liquid. Preparing the pie dough in the food processor is effortless and helps keep the butter cold, which leads to a flakier crust, but be careful not to over-process: Stop when the mixture is moist but still crumbly.

Provided by Samantha Seneviratne

Categories     pastries, pies and tarts, dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 13

2 1/4 cups/290 grams all-purpose flour, plus more for rolling
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into pieces
Ice water, as needed
10 ounces/290 grams fresh rhubarb, cut into 1/2-inch pieces (about 2 1/2 cups)
4 1/2 cups/600 grams fresh blueberries
1/3 cup maple syrup
Pinch of kosher salt
3 tablespoons cornstarch
1/4 cup/60 grams chopped crystallized ginger
1 large egg, beaten
3 tablespoons sparkling or sanding sugar

Steps:

  • Prepare the pastry: In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture is the texture of coarse sand with some larger pieces of butter. Drizzle in 1/3 cup ice water and pulse the mixture about 5 times or until the mixture is crumbly, but evenly moistened and holds together when you squeeze a bit in your hands. Add up to 3 more tablespoons ice water, but stop before the mixture becomes too wet.
  • Tip the mixture out onto a large piece of plastic wrap. Using the plastic wrap, press the crumbs together. Divide the dough into thirds; tightly wrap one portion in plastic wrap, then combine the other two portions and wrap that larger piece of dough well in plastic wrap. Use a rolling pin to press both dough portions into two flat rectangles. Chill for at least 2 hours. (You can chill dough for up to 3 days in the fridge or freeze it for up to 3 months.)
  • Meanwhile, prepare the filling: In a small saucepan, combine the rhubarb, 3 cups blueberries, the maple syrup and salt. Cook the mixture over medium heat, stirring occasionally, until the rhubarb has started to break down and the blueberries have started to release some of their juices, about 10 minutes.
  • Transfer a few tablespoons of the liquid from the saucepan to a small bowl. Add the cornstarch and whisk until dissolved. Return the cornstarch mixture to the pan and cook, stirring, until the blueberry mixture has thickened, 2 minutes. Remove the pan from the heat and stir in the remaining 1 1/2 cups blueberries and the ginger. Let this mixture cool completely.
  • On a lightly floured piece of parchment, roll the larger portion of dough into an 11-by-13-inch rectangle. Trim the edges into straight lines. Transfer the parchment with the dough to a rimmed baking sheet. Roll the smaller portion of dough out to a 7-by-15-inch rectangle on a floured piece of parchment. Using a fluted pastry wheel or a sharp knife, cut the dough lengthwise into seven 1-inch-thick strips.
  • Spread the filling over the uncut rectangle, leaving a 1-inch border on all sides. Lay the strips of pastry over the filling on the diagonal, spacing the strips about 1/2 inch apart. Trim the strips so that they are even with the edge of the rectangle. Fold the edges up and over the filling and the strips and press the corners to seal. (Press with the tines of a fork, if desired.) Wrap lightly with plastic wrap and freeze for at least 30 minutes (and up to 2 hours).
  • Heat the oven to 400 degrees. Using the parchment, transfer the chilled pie to another rimmed baking sheet. (You don't want to bake it on the cold sheet.) Brush the beaten egg all over the pastry and sprinkle with sanding sugar.
  • Bake until the pastry is deep golden brown and the filling is bubbling in spots, 50 to 60 minutes. Transfer pan to rack to cool for at least 1 hour before slicing.

BLUEBERRY-RHUBARB CRUMBLE



Blueberry-Rhubarb Crumble image

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

BLUEBARB PIE



Bluebarb Pie image

If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. -Steve Gyuro, Franklin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 to 8 tablespoons ice water
FILLING:
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
4 cups sliced fresh or frozen rhubarb, thawed
2 cups fresh or frozen blueberries, thawed
1 tablespoon butter
1 teaspoon 2% milk
Coarse sugar or sugar, optional

Steps:

  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap; refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Trim crust even with rim of plate. , For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter., Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, make additional dough and use to create cutouts to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 471 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 383mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY RHUBARB PIE



Blueberry Rhubarb Pie image

Make and share this Blueberry Rhubarb Pie recipe from Food.com.

Provided by JackieOhNo

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
3 cups diced rhubarb
3 cups blueberries
pastry dough, for double-crust 9-inch pie

Steps:

  • Preheat oven to 400°.
  • Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
  • Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
  • Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

Tips:

  • Prep the Fruits: Before you start, make sure to rinse and dry the blueberries and rhubarb. For the rhubarb, you'll need to trim the ends and cut it into 1-inch pieces.
  • Use Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
  • Don't Overmix the Crust: When making the pie crust, be careful not to overmix the dough. Overmixing can make the crust tough.
  • Chill the Dough: Before rolling out the pie crust, chill it for at least 30 minutes. This will make it easier to work with.
  • Trim the Crust: After you've rolled out the pie crust, trim it to fit your pie plate. Be sure to leave a 1-inch overhang.
  • Blind Bake the Crust: To prevent the crust from becoming soggy, blind bake it for 15 minutes before filling it.
  • Use a Pie Shield: If you're worried about the edges of the pie crust burning, you can use a pie shield.
  • Let the Pie Cool: Before serving, let the pie cool for at least 1 hour. This will allow the filling to set.

Conclusion:

This blueberry rhubarb almond pie is the perfect dessert for any occasion. It's easy to make and absolutely delicious. The combination of sweet blueberries, tart rhubarb, and nutty almonds is simply irresistible. So next time you're looking for a special dessert, give this pie a try. You won't be disappointed!

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