9” pie crust, plus extra crust for making lattice top crust or pie crust art
4 cups blueberries (frozen are fine)
4 cups rhubarb, sliced
1 cup brown sugar
1/2 cup flour
1/3 cup water (if to dry)

Preheat oven to 425 degrees F.

Clean and slice rhubarb and combine with blueberries in large bowl.
Mix sugar and flour together in small bowl.
Add sugar and flour mixture to fruit and stir to mix.
Pour the filling evenly into the crust.

Roll out additional pie crust and place on top of fruit. Do pie crust art if you’re in the mood. You can also do a lattice top crust, or if you prefer, a traditional double crust pie.


Bake at 425 for 10 minutes. Lower temperature to 325 and bake for an additional 40-50 minutes.

This makes 2 pies.

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