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Blueberry Rhubarb Pie




Source of Recipe


from aboutcom
Blueberry Rhubarb Pie

pastry for a two-crust pie
2 c blueberries
1 1/2 c rhubarb, chopped in 1/2" pieces
1 c sugar
3 T flour
pinch of cinnamon
3/4 t 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
mixture is well distributed. Transfer to 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, then reduce heat to 350°F and bake for 20 to 30 minutes, or until
crust is golden and juices are bubbling. Cool for several hours before
cutting to serve.