Blueberry Rhubarb Pie

Everybody has had Pie at one time or another, nearly everybody has had blueberries and a lot of people have had Rhubarb.

Rhubarb has a taste similar to strawberries when it is sweetened, a tad tarter, but similar. Blueberries, like all berries are sweet, mildly sweet with a taste all their own.

Blueberries and Rhubarb in combination with one another make a nice dish, when baked together in a pie they taste nothing like four and twenty blackbirds but they are delicious, the blueberries and rhubarb that is - not the blackbirds.


9" Double Pie Crust
2 cups fresh blueberries
1 1/2 cup chopped rhubarb
1 cup sugar

3 Tbsp flour
pinch of cinnamon
3/4 teaspoon lemon zest

Preheat oven to 400 F.

Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to hang over the edge of the pie pan.

Put blueberries and rhubarb in a large bowl.

In a small bowl, mix together sugar, flour, cinnamon and lemon zest.

Pour sugar mixture over fruit and stir gently with a rubber spatula until the mixture is well blended together.

Transfer to the lined pie pan. Use remaining dough for a lattice top.

Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry ..for a decorative finish. Bake for, 15 minutes

Reduce the heat to 350F and bake for another 20 to 30 minutes, or until crust is golden and juices are bubbling.

Cool for several hours before cutting to serve.

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