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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rhubarb and blueberries are both native to our area, and this pie combines the flavors beautifully. We are fortunate to have a healthy rhubarb patch in our garden. It keeps us supplied with rhubarb from spring until well into fall. Ingredients:
1-1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces |
1-1/2 cups fresh or frozen blueberries |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
pastry for double-crust pie (9 inches) |
2 tablespoons butter |
Directions:
1. In a large bowl, combine rhubarb and blueberries. Combine sugar, flour and salt. Sprinkle over the fruit; toss lightly. Line a 9-in. pie plate with pastry; add filling. Dot with butter. Top with a lattice crust.
2. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 35 minutes longer or until golden brown. Yield: 8 servings.
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