Blueberry Rhubarb Pie
Blueberry Rhubarb Pie is a simple fruit filled pie that is perfect for summer.
Servings 8 Slices
- 2 cups chopped rhubarb
- 2 cups fresh blueberries
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 pie crusts
Get out and measure all of your ingredients.
Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle ¼ of it over pastry in pie plate.
Combine rhubarb and blueberries and heap them over this mixture.
Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
Cover with top crust,
Using two thumbs
or one, press and seal edges of pie crust together.
Place pie on lowest rack in oven.
Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
Serve warm or cold.
With whipped or ice cream. Enjoy every bite!
Serving: 1Slice | Calories: 372kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 167mg | Fiber: 3g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg