Living & Eating on Long Island's East End 

                           Red, White and Bluebarb Pie

My name is Monique.
I'm a 2-time Emmy Award winning TV Producer.
Having been in the business for over 20 years,
I always wanted a website where I could share my thoughts and interesting information, so 
here goes.

Last year when I got married, I moved out of New York City to the East End of Long Island, to ...wait for it...The Hamptons.

Now before you roll your eyes, there's more to the Hamptons than mansions and celebrities.

The Hamptons have some of the most beautiful beaches in the world, miles of productive farmland, plus a rich clamming history that continues to this day.

When I moved out east and realized I was surrounded, not just by the bounty of the sea, but also local farms and vineyards, I couldn't wait to explore and sample my new environment.

That's what this blog is about.  Living, exploring, discovering, news, food, history and sharing those experiences.

You'll notice that my blog is a little of this and a little of that, kind of like a potluck meal.


Blueberries seem like such an all American fruit. I know they grow around the world and have picked them in other countries, but they are such a perfect fruit for baking, especially in summer pies.

This late Spring/early Summer season has seen a rich harvest of blueberries that have filled the supermarkets. While I wait for my raspberry patch to eke out a few berries, we've been blessed with a plethora of blueberries.

One day recently my father-in-law dropped off some lovely rhubarb stalks from his garden, so I looked online to see if you can combine blueberry and rhubarb. Guess what you can and it's deliciously called "Bluebarb Pie".  Rich in flavor and lusciously easy, I quickly became a fan of the Bluebarb.

This recipe is courtesy with a few of my own tweaks. FYI - this pie can be a tad runny, so add more corn starch if you prefer or some people add flour to the recipe to add more filler. I rather like the juicy texture myself.

                Bluebarb Pie (Blueberry & Rhurbarb Pie)


9-inch 2 crust pie

1 & 1/3 cups sugar

12 tablespoons cornstarch

1/2 teaspoon grated orange peel or lemon juice

1 cup cut up fresh rhubarb

3 cups fresh or thawed frozen blueberries

several tablespoons butter

Heat oven to 425 degrees. 

Prepare pastry. 

Stir together sugar, corn starch and orange peel/lemon juice. 

Stir blueberries and rhubarb together in large bowl.

Add sugar, corn starch & orange peel/lemon juice mix to fruit and mix all together.

Pour mix into pastry-lined pie pan.

Cover with several pats of butter.

Cover with top crust, seal & flute edges.

Cut slits into top crust to let heat escape.

Brush entire top of pie with one egg (beaten) for a rich, golden crust after baking.

Bake until juice begins to bubble thru slits, about 35 - 45 minutes.

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