Bluebarb Pie

LeDonna makes a fantastic rhubarb pie that she guest posted back in 2016 - she brought us one made  with blueberries that she calls "bluebarb" and it's so great I had to share again. Her rhubarb pie is so good you should definitely try the basic version (even if you don't like rhubarb, this makes a custardy layer that transforms the rhubarb) - but man oh man the blueberries take it to another level!

• 2 (9") pie crusts
• 3 T. flour
• 1 1/2 cups white sugar
• 3 cups chopped rhubarb, or mix berries with rhubarb to total 3 cups of fruit
• 3 eggs, beaten

1. Line a 9" pie plate with one crust.

2. Mix together flour, sugar, and fruit. Add beaten eggs and stir until combined. Pour into pie shell.

3. Add top crust, fold under and pinch the edges together creating a scallop edge. Poke the top crust with a fork multiple times. 

4. Bake 350' for about an hour. 

Click here to see the original posts with step-by-step photos.

Note: talking to L about the filling, she thinks it'd be great with all berries and omit the rhubarb - we need to try that too!