Blueberry rhubarb pie

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

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