Bonnie Blue-Barb Pie Recipe
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Bonnie Blue-Barb Pie

By: Andrea Holcomb  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 82 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 all-purpose flour
  • 1/4 teaspoon salt
  • 1 Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine

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. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 35 minutes longer or until golden brown.

Footnotes

  • Editor's Note: If using frozen fruit, thaw and drain well.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by britishcolumbiagirl 
Yummy! I wasn't too sure about the blueberry/rhubarb combo, but I'm glad I tried it! I don't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2008 by JOCOOKIE 
This is soooooooooo delicious! I wasn't even expecting to like it. I made it for a friend... MORE

 
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