Rhubarb and Blueberry Pie
"This is a new twist on a rhubarb pie and is enough to fill a 10" pie plate. If you want a smaller one, you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1240.1 g)
- Calories 2074
- Total Fat - 2.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 34.6 mg
- Total Carbohydrate - 510 g
- Dietary Fiber - 17.1 g
- Sugars - 435.6 g
- Protein - 9.7 g
- Calcium - 491.1 mg
- Iron - 3.6 mg
- Vitamin C - 67.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix sugar and flour together; add the rhubarb and mix well.
Step 2
Toss in the blueberries very gently but mix them in well.
Step 3
Put into a pie-lined pie plate and put on the top crust; bake at 425 degrees for 40-50 minutes.
Tips
No special items needed.