This is a wonderful recipe. Even my mother, who doesn't care for pies, loved this one. It served up easily, and the taste was amazing. Blueberry and rhubarb compliment each other well. I only changed a couple of things. So the crust would bake thoroughly and brown nicely, I reversed the length of time for the tin foil to cover the crust. Rather than 50 minutes covering it and 15 minutes browning, I didn't cover the edges until the last 15 minutes. It turned out beautifully. In addition to sprinkling sugar on top, I also brushed the crust with in an egg wash.
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This is a wonderful recipe. Even my mother, who doesn't care for pies, loved this one. It...