Dear Reader,

After much research and EXPERIMENTATION I have come up with an EASY NO FAIL recipe for the PERFECT Rhubarb-Blueberry pie. The crust is full of flavor, will not get soggy, pleasingly golden brown, and flaky. This EASY recipe is perfect for the first time NOVICE pie maker GUARANTEED!


  • 2 and a half cups of flour.
  • 1 teaspoon of salt.
  • 2 tablespoons of sugar.
  • 3/4 cup of butter.
  • 1/2 cup vegetable shortening.
  • 6 tablespoons of ICE COLD water.
  • 2 tablespoons white vinegar.

1 beaten egg set aside in a bowl for the egg-wash. This will seal the bottom of the pie crust to prevent it from getting soggy from the filling and give the top of the pie a pleasing golden color after it is baked.


  • Haul out your food processor and have it on the counter ready to go.
  • Put some water in the freezer while you are getting organized.
  • Measure the shortening out and put it in the freezer for at leas 30 min.
  • Make sure the butter is COLD and straight out of the refrigerator.
  • Pulse the food processor 2-3 times. When the dough starts to clump into a large ball STOP PULSING the food processor. DO NOT OVERWORK THE DOUGH!
  • Divide the dough into two ziplock freezer bags. One bag has 3/4 of the dough for the pie shell base. The remaining dough is for the top of the Pie.
  • Put the bags of dough in the fridge for at least 90 minutes.


  • 4 cups of chopped rhubarb with a fist-full of FRESH blueberries.
  • 1 and 1/3 cups of sugar.
  • 6 tablespoons of flour.

(mix the flour and sugar together in a bowl and set aside on the counter)


  • Pre-heat the oven to 450 and set a timer for 15 minutes.
  • Dump 3/4 cup of flour onto the kitchen counter to roll out the dough on. This will keep it from STICKING. I use WAY MORE flour than the lady uses in the video below!
  • I prefer to use a marble rolling pin. The weight of it is pleasant to use and it is cold to the touch which benefits the integrity of the dough.
  • Roll out the large portion of dough (for the base of the shell quickly). Transfer it to the pie dish. It is highly probable that the dough will break apart as you are transferring it to the pie plate. Do not let this concern you. You can patch in the dough to fill in the broken areas that did not transfer to the pie plate. I find this the most DIFFICULT part of the entire process. 

  • Baste the bottom of the pie shell with the egg-wash.
  • Sprinkle the bottom of the pie shell with 1/4 of the sugar and flour mixture.
  • Add the rhubarb and blueberry mixture.
  • Dump the rest of the sugar and flour mixture into the fruit.
  • Roll out the remaining pie dough quickly and place on top of the pie.
  • Score the top of the pie shell with a paring knife so it is vented while baking.
  • Baste the top of the pie with the remaining egg-wash.


  • Cover the entire pie LOOSELY with tinfoil and transfer to the bottom oven-rack. Ensure that the rim of the pie crust is covered with the foil so that it does not rapidly over-brown. Make sure that the foil does not stick to the rim of the pie crust.
  • Bake in a preheated oven 450 for 15 minutes. 
  • Drop the oven heat to 350 and bake another 40-45 minutes. You will know it is done when the juice is bubbling out of the venting holes on the top of the pie crust. 
  • 15 minutes before the pie is done remove the tin-foil covering so that it turns a beautiful golden color and the shell crisps up. 
  • Let the pie cool 90 minutes before eating!