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Рецепт Blueberry-Rhubarb Pie
by Robyn Savoie

Blueberry-Rhubarb Pie

Here's a combination sure to please, blueberries and rhubarb!

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Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • 1 Pkg. Pillsbury Refrigerated Pie Crust
  • 2 Cups Fresh Blueberries
  • 1 1/2 Cups Fresh or Frozen Rhubarb, Coarsely Chopped
  • 3 Tbsp. All Purpose Flour
  • 1 Pinch Ground Cinnamon
  • 1 Cup Granulated Sugar
  • 1 Tsp. Lemon Zest

Инструкции

  1. Preheat oven to 400°F. Line a 9-Inch pie pan with one sheet of pastry dough, allowing 1/2 inch of crust to hang over the edge of the pie pan.
  2. Place blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed.
  3. Transfer to lined pie pan. Use remaining dough sheet for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish.
  4. Bake for 15 minutes at 400°F, then reduce heat to 350°F and bake for 20 - 30 minutes longer, or until crust is golden and juices are bubbling. Cool for several hours before serving.
  5. Tip: You can use your favorite pie crust in place of the store bought. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.