Blueberry Rhubarb Pie

If you’ve been looking for a great pie to serve, you can’t go wrong with Blueberry Rhubarb Pie! This great recipe combines 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 from our favorite Indiana Farmers’ Market, freezing it for later…but even hubby and the kid agree: this is phenomenal!

For those of us who can’t make it to The Blueberry Festival this year, you can at least get your blueberry fill. It’s absolutely delicious and kid-approved. 

Blueberry Rhubarb Pie

From Best of Country Pies
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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