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Blueberry Rhubarb Pie |
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Blueberry Rhubarb Pie - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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3 cup
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Blueberries, thawed if frozen |
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1 1/2 cup
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Rhubarb, cut into 1/2 inch dice, thawed if frozen |
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1 1/3 cup
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Sugar |
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60 ml
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All purpose flour |
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1/8 tsp
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Cinnamon |
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1/2 tsp
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Lemon zest, grated |
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1
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Ready-made pie crust |
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1
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Egg yolk |
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20 ml
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Water |
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| Method: |
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.
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