Bluebarb Pie

Ingredients and Weight:

• Rhubarb, trimmed and diced: 1 lb 8 oz (8 cups)
• Blueberries, fresh or frozen: 1 lb (4 cups)
• Granulated sugar: 1 cup
• Brown sugar: 1/2 cup
• Lemon zest: 1 tablespoon
• Lemon juice: 2 tablespoons
• Cornstarch: 2 tablespoons
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Pie crusts (bottom and top): 2 (9-inch)

Preparation Time:

15 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, blueberries, granulated sugar, brown sugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Toss to coat.
3. Transfer the filling into a 9-inch pie dish lined with one pie crust.
4. Roll out the remaining pie crust and place it over the filling. Crimp the edges to seal.
5. Cut slits into the top crust to allow steam to escape.
6. Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

Per slice (1/8 pie):

• Calories: 250
• Fat: 5g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 38g
• Protein: 2g

Dish Characteristics:

• Sweet and tangy with the perfect balance of rhubarb and blueberries
• Flaky and buttery pie crust
• Rich and flavorful filling with a hint of lemon and spice

User Comments:

1. "This pie is absolutely delicious! The combination of flavors is amazing and the crust is so perfect."
2. "I've tried many rhubarb pies before, but this one is by far the best. The bluebarb filling is simply divine."
3. "I highly recommend this pie to anyone looking for a classic dessert with a modern twist."

Special Precautions and Tips:

• If you don't have fresh rhubarb, frozen rhubarb can be used instead.
• To make sure the crust is golden brown and crispy, brush it with melted butter before baking.
• Let the pie cool for at least 30 minutes before serving to allow the filling to set.