Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Blueberries; thawed if frozen |
| 1½ cup | Rhubarb; cut into 1/2 inch dice, thawed if frozen |
| 1⅓ cup | Sugar |
| 3 tablespoons | All purpose flour |
| ⅛ teaspoon | Cinnamon |
| ½ teaspoon | Lemon zest; grated |
| 1 \N | Ready-made pie crust |
| 1 \N | Egg yolk |
| 1 tablespoon | Water |
Preheat oven to 400€F. Combine first 6 ingredients in a mixing bowl and mix thoroughly. Transfer to a buttered deep 9 inch pie plate. Place pie crust over top of pie plate. Pinch crust around edges to inside edge of pie plate. Make a 2 inch cut in the center of crust. Combine egg yolk and water in a small bowl. Whisk vigorously. Brush over top of crust. Bake 40-45 minutes or until juices bubble around edges and crust is golden brown.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
Per serving: calories 372, fat 9.1g, 21% calories from fat, cholesterol 0mg, protein 3.1g, carbohydrates 72.1g, fiber 3.5g, sodium 250mg. sent recipeLu 3/98
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998