Recipe by Sarah Rose
"After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had."
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1 1/2 cups
1 1/3 cups
double crust ready-to-use pie crust
butter, cut up
Great combination of my two favorite fruits in a whole wheat pie crust! This is delicious!
The blueberry and rhubarb taste really good together! However, this pie turns out really runny even if allowed to cool for 24 hours. The flour taste doesn't cook out really well either. The thickener needs to be altered to make it a perfect pie.
Delicious recipe!!! I adapted a little because I only had 2 cups of rhubarb. I also used 1/4 tsp of nutmeg instead of 1/8, and I also added 1/4 tsp of cinnamon.
My freshly picked blueberries were so good that I was worried that putting them in a recipe would diminish their goodness. This recipe was worth the sacrifice of a few berries! Added 1/8 cup tapioca since some people mentioned it being runny. The consistency was terrific.
This was easy and very good! I made it for a family get-together and it was gone in under 5 minutes! I served it with a side of whip cream and it was fantastic!
I made this pie the other day and it was amazing!! I substituted the lemon juice for a bit of lemon extract and the nutmeg for cinnamon just because that's what I had, and used half whole wheat flour and half regular white flour. I bought my crust from Trader Joe's. I loved this pie and so did the other people who tried it. I will definitely make this again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
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