Blueberry Rhubarb Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 218.6
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 308.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 2.8 g
- Protein: 5.4 g
View full nutritional breakdown of Blueberry Rhubarb Pie calories by ingredient
Introduction
I tried this recipe when visiting in Maine at a little country flea market and I personally am not a fan of Rhubarb. When I have a chance to get Rhubarb, I grab it now!Also my spouse doesn't know there is Rhubarb in it and he loves it. The Rhubarb and blueberries compliment each other. I tried this recipe when visiting in Maine at a little country flea market and I personally am not a fan of Rhubarb. When I have a chance to get Rhubarb, I grab it now!
Also my spouse doesn't know there is Rhubarb in it and he loves it. The Rhubarb and blueberries compliment each other.
Number of Servings: 8
Ingredients
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Filling
1 cup of Splenda
1/4 Cup of Flour
2 cups of Rhubarb small diced pieces
2 cups of Blueberries
1 Tbsp of Butter or Spread
Crust
2 cups of flour
2/3 cup of Vegetable Shortening
1 teaspoon Salt (heaping)
1/3 cup of ice water
Directions
Mix and cut the dough in half and roll thin into an 8 inch pie pan. .
Place the fruit mixture onto the bottom shell and then roll out the top shell and place on top of the mixture and pinch the edges together to seal.
Bake at 425 degrees for 10 minutes then at 400 degrees for 25 minutes.
Place the fruit mixture onto the bottom shell and then roll out the top shell and place on top of the mixture and pinch the edges together to seal.
Bake at 425 degrees for 10 minutes then at 400 degrees for 25 minutes.
Member Ratings For This Recipe
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CD1569000
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SISSYFEB48
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GEMINIDREAM
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SUSIEQ72
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1ELECTRA
