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Cakes and Pies - Bonnie Blue-barb Pie

  • 11/2 cup fresh or frozen rhubarb, cut into 1/2-inch pieces
  • 11/2 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
  • Pastry for 9-inch double-crust pie

In a large bowl, combine rhubarb and blueberries. (If using frozen fruit, thaw and drain.) Combine sugar, flour, and salt. Sprinkle over fruit; toss lightly.
Line a 9-inch pie plate with pastry; add filling. Dot with butter. Top with a lattice crust. Bake at 450º for 10 minutes. Reduce heat to 350º. Bake 35 minutes longer or until golden brown.
Submitted By: Ester Stoltzfus
Pembroke, Ky.
Montgomery Farmers Co-op
Number of Servings: 0
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