Blueberry Rhubarb Pie

Photo: flickr user George Arriola

Ingredients

3 cups Blueberries, thawed if frozen

1 1/2 cups Rhubarb, cut into ½ inch dice, thawed if frozen

cups Sugar

3 tablespoons All purpose flour

1/8 teaspoon Cinnamon

1/2 teaspoon Lemon zest, grated

1 Ready-made pie crust

1 Egg yolk

1 tablespoon Water

Preparation

Preheat oven to 400 F. Combine first 6 ingredients in a mixing bowl and mix thoroughly. Transfer to a buttered deep 9 inch pie plate. Place pie crust over top of pie plate. Pinch crust around edges to inside edge of pie plate. Make a 2 inch cut in the center of crust. Combine egg yolk and water in a small bowl. Whisk vigorously. Brush over top of crust. Bake 40-45 minutes or until juices bubble around edges and crust is golden brown.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.