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Title: Blueberry Rhubarb Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
2 1/2 c Chopped rhubarb
1 1/2 c Blueberries; stemmed
3/4 c White sugar
2 tb Butter
4 tb Flour
Pie dough for a (9") double
- crust
Gently toss together your rhubarb, blueberries, flour
and sugar.
Place your bottom crust into the pie plate. Pour your
mixture into the pie plate. Add butter on top in little
dabs.
Cover with your crust. Brush your pie crust with the egg
then sprinkle the sugar on top. Pinch the seams together
and make your pie vents as you like.
Using the lowest rack of your oven, bake for 15 minutes
at 425°F/218°C, then lower the temp to 350°F/175°C
and bake for about 50-55 minutes more.
When your pie edges start to become too brown and they
always will - cover the edges with tinfoil or use a pie
crust cover.
Continue baking until you see the pie filling bubbling
and your pie is beautifully browned all over the
top. Remove from the oven and cool on a baking rack.
RECIPE FROM:
https://www.thekitchenmagpie.com
Uncle Dirty Dave's Archives
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