Blue-Barb Pie
Sep 10th, 2009 | By Jessica Nunemaker | Category: RecipesCombining the mouth watering goodness of sweet blueberries and tart rhubarb…oh, yeah! I am a huge rhubarb fan. I admit it: I love the stuff and buy a ton of it, freezing it for later…but even hubby and the kid agree: this is good! For those of us who can’t make it to The Blueberry Festival this year! No idea where this recipe came from, I’m just glad I found it!
Blue-Barb Pie
Serves 6-8
- 1 1/2 cups blueberries
- 1 1/2 cups rhubarb
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 double pie crust, unbaked
Preheat oven to 450*. Bake pie for 15 minutes. Reduce heat to 350* and bake pie for 30-35 minutes longer (covering edges with foil if you need to) or until filling is bubbling and crust is golden brown. I like to serve this pie warm.
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November 23rd, 2009 at 2:19 pm
Oh I’m totally making this! You have blueberry festival??? Jealous!
Alex