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Add a photoServings: 6
Ingredients
- Pastry for 9 inch 2 crust pie
- 1 1/3 c. sugar
- 1/3 c. all-purpose flour or possibly 3 tbsp. cornstarch
- 1/2 teaspoon grated orange peel, optional
- 2 c. cut up fresh rhubarb
- 2 c. fresh or possibly thawed frzn blueberries
- 2 tbsp. butter
- Sugar
Directions
- Heat oven to 425 degrees. Prepare pastry. Stir together 1 1/3 c. sugar, the flour and orange peel. Turn rhubarb into pastry lined pie pan; sprinkle with half of the sugar mix. Repeat with blueberries and remaining sugar mix. Dot with butter. Cover with top crust that has slits cut in it. Sprinkle with sugar. Seal and flute edges. Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 min of baking. Bake till crust is golden and juice begins to bubble through slits in crust, 40-50 min. Serve hot.
- Substitution: 1 package (16 oz) frzn rhubarb, partially thawed, can be substituted for the fresh rhubarb; decrease sugar to 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 54 | 18% |
| Total Fat 6.07g | 8% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 67mg | 3% |
| Potassium 140mg | 4% |
| Total Carbs 59.96g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 49.59g | 33% |
| Protein 2.35g | 4% |
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