Blueberry rhubarb pie

1 Servings

Ingredients

QuantityIngredient
3cupsBlueberries; thawed if frozen
cupRhubarb; cut into 1/2 inch dice, thawed if frozen
1⅓cupSugar
3tablespoonsAll purpose flour
teaspoonCinnamon
½teaspoonLemon zest; grated
1Ready-made pie crust
1Egg yolk
1tablespoonWater

Directions

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