Blueberry Rhubarb Pie with Cornmeal Crumble Topping

Is blueberry the new strawberry with Blueberry Rhubarb pie? Maybe, maybe not but not only is it downright delicious, it’s a nice switch of up berries (unless you are a staunch Classic Strawberry Rhubarb pie lover). And, to satiate my desire for a fruity pie with a sweet cornmeal topping; Blueberry Rhubarb is perfect! The superb flavor combination, a gorgeous color contrast; it’s the whole package.

Friends and friends of friends always share their rhubarb (unless their new puppy likes to trample it). But, at this time of year you can find rhubarb at farmer’s markets and grocery stories; it’s everywhere.

And to let you gluten free folks know, yes, this is a very easy pie to adapt to gluten free. All you have to do is swap out gluten free flour for crust and topping. I love Bob’s Red Mill 1 to 1 gluten free flour, and when I make my own Gluten Free Flour Mix, I use his products too.

The bottom crust is my good ol’ Grandma’s Pie Crust rolled out with my favorite rolling pin. The topping is simply cornmeal, flour, sugar & butter. Easy peasy. As much as I love double crusts, I do love crumb toppings more than I admit. For the filling, in a large bowl toss the blueberries, chopped rhubarb, sugar, cornstarch, vanilla and lemon zest with a dash of salt. Pour into the prepared bottom crust. Add the crumble topping (which will seem like a lot, but it bakes down). Bake at 375F for 75 minutes (yes, 1 hour & 15 minutes). If the pie is not bubbly, bake another 10 to 15 minutes. I baked my pie for a total of 75 minutes and then forgot about timer for an additional 5 minutes. The result? Perfection; nothing burned, it was not over baked, and except for slicing while super hot, not runny.

I had my Blueberry Rhubarb pie taste tested at a friend’s high school graduation family picnic. The graduate and graduate’s uncle gave it a winning thumbs up and added their own critique, which I was pleased was all positive. Talk about a perfect day, good food, free pie critique, and fabulous time with friends. Blueberry Rhubarb celebrated the day in style as it was devoured. (Thank you Ellie & Herbie & Kara!)

Now, your biggest decision of the day is a slice of this fruity goodness a la mode or straight from the pie? Don’t you wish that was the only big decision to make every day? Sigh. I think once in awhile my answer to that question is yes. I mean, really, who makes one decision a day? So, with great anticipation to the next gathering, I will happily be bringing pie.

This page contains affiliate links. I make less than cents on the dollar only if you purchase a product. This statement is required by the FTC, their rules & even though rules are only suggestions, I follow this one, dammit. Any word from the Gov that starts with “Fed” scares the hell out of me. Just know I am SUPER picky about products I use, if you’re wondering. 

Print Recipe

Blueberry Rhubarb Pie with Cornmeal Crumble Topping

Blueberry Rhubarb Pie & sweet cornmeal crumble topping: sweet blueberries & tart rhubarb with lemon zest and vanilla.

Servings: 12

Author: Portlandia Pie Lady

Ingredients

Blueberry Rhubarb Filling

• 3 cups fresh or frozen blueberries
• 2-1/2 cups chopped rhubarb
• 3/4 cup sugar
• 1/3 cup Clear jel or cornstarch
• Zest of half a lemon
• Juice of half a lemon
• 2 teaspoons vanilla
• dash of salt
• 1 unbaked 9-inch pie crust (recipe below)

Grandma's Pie Crust for single crust (9-inch pie plate)

• 1 cup all-purpose flour (or gluten free flour)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• pinch of baking powder
• 1/2 cup vegetable shortening or butter
• 1/4 cup cold water

Cornmeal Crumble Topping

• 1/2 cup cornmeal
• 2/3 cup all-purpose flour (or gluten free flour)
• 1/2 cup granulated sugar
• 6 tablespoons butter
• dash of salt

Instructions

Grandma's Pie Crust

• In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
• Add the cold water all at once, stir just until combined (a few stirs is all it should take).
• On a heavily floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork.
• Set aside for filling.

Filling, Crumble Topping & Assembly

• Preheat oven to 375 F.   
• Toss the rhubarb, blueberries, sugar, starch, zest and juice of lemon, and vanilla into a large bowl and mix well.
• Pour out into prepared bottom crust.
• In a separate bowl make the cornmeal crumble topping: Stir the dry ingredients together. Use a fork to cut in the butter until crumbly.
• Sprinkle the cornmeal topping on top of filling. 
• Bake at 375 F for 75 minutes. The pie should be bubbling when removing from oven. If not, bake another 10 minutes.

Notes

For gluten free pie crust, roll out onto parchment paper and invert onto pie plate.  If the crust tears, simple press it back together, do not re-roll. Re-rolling will make a pie crust less flakey. 

If you are vegan, for the topping I would suggest using Earth Balance vegan butter spread.  It is actually very firm and I have found it works the best as a butter substitute.