Red, White and Bluebarb Pie

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 Allrecipes.com 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.