For Your Pies Only

Bluebarb Cherry Pie


Greetings pie lovers, I cannot believe we are almost in May! Impatient for summer, I baked a blueberry rhubarb cherry pie. It baked a little runny, but the pie fairy delivered it to the declaration of “All the better to eat with ice cream!”. I have discovered that people love pie in any form. Don’t worry, I’ve altered the recipe to ensure yours does not have the same fate. *smiles*


The weather has been so very up and down. Some days have been cold and dark and dreary, causing me to want to stay home under the covers of my bed watching movies. Other days have been in the 70’s and 80’s and then I throw on a sundress or my running sneakers and spend as little time as possible in front of a computer screen. It has been great for my rhubarb patch!

But you didn’t come here looking for weather reports…on to the good stuff! 

Back in December, I declared that 2012 was going to be a great year. Here is the tally so far: 

  • Reuniting with an old friend
  • My first trip to Texas
  • Upstate NY/NYC shenanigans with my younger brother
  • Lots of time outdoors with the awesome weather
  • Training for my first 5k
  • Attending the 140cuse conference with great social media speakers!
  • Getting cast as Christmas Eve in Avenue Q
  • Being a smitten kitten and falling for an Irish Scotsman (he cooks, I bake…*swoon*) ♥  


Oh, and did I mention we’re really important people nerds?


There is even more goodness in store in the next couple of weeks, so stay tuned! Meanwhile, bake this delicious pie and treat yourself to a little ice cream with it. *wink*

Bluebarb Cherry Pie 

  • A basic flaky double crust
  • 1 cup blueberries (fresh or thawed from frozen) 
  • 2 cups dark cherries
  • 1 cup rhubarb, chopped into small 1/4” pieces
  • 3 Tablespoons corn starch
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg


Roll out bottom pie crust and place into a 9 inch pie pan. Preheat oven to 425°F.

Place rhubarb and berries in a large bowl. In a small bowl, combine the sugar, cornstarch, flour,nutmeg and salt. Stir the mixture into the fruit. Pour filling into bottom crust, smoothing the top with a spoon. Roll out top crust and place on top. Make sure to cut vents to let out steam. 

Place pie on the center rack and put a piece of aluminum foil (about the size of a baking sheet) underneath the pie or a baking sheet on the rack below to catch any juice spills. Bake for 25 minutes.

Reduce the temperature to 350°F. Rotate the pie 180 degrees so the side of the pie that was facing the back of the oven is now facing the front of the oven. This is where I put on my crust shield. Continue to bake 35 to 40 minutes, until golden brown and juice should be bubbling thickly.