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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."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

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

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.