Blueberry-Rhubarb Pie Recipe
Here's a combination sure to please, blueberries and rhubarb!
Ingredients
- 1 Pkg. Pillsbury Refrigerated Pie Crust
- 2 Cups Fresh Blueberries
- 1 1/2 Cups Fresh or Frozen Rhubarb, Coarsely Chopped
- 3 Tbsp. All Purpose Flour
- 1 Pinch Ground Cinnamon
- 1 Cup Granulated Sugar
- 1 Tsp. Lemon Zest
Directions
- Preheat oven to 400°F. Line a 9-Inch pie pan with one sheet of pastry dough, allowing 1/2 inch of crust to hang over the edge of the pie pan.
- Place blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed.
- Transfer to lined pie pan. Use remaining dough sheet for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish.
- Bake for 15 minutes at 400°F, then reduce heat to 350°F and bake for 20 - 30 minutes longer, or until crust is golden and juices are bubbling. Cool for several hours before serving.
- Tip: You can use your favorite pie crust in place of the store bought. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 67 | 26% |
| Total Fat 7.47g | 9% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 102mg | 3% |
| Total Carbs 47.84g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 28.69g | 19% |
| Protein 1.57g | 3% |
