Zutaten für Blueberry Rhubarb Pie
- Granulated Sugar
- Light Brown Sugar
- 1/4 teaspoon salt
- Quick Cooking Tapioca
- Rhubarb
- Blueberries
- 2 (9-inch) pie crusts (store-bought or homemade)
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Zubereitung von Blueberry Rhubarb Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup tapioca starch, and 1/4 teaspoon salt until well combined.
- Gently fold in 4 cups chopped rhubarb and 3 cups fresh blueberries. Toss until the fruit is evenly coated.
- Pour the fruit mixture into a 9-inch pie pan lined with your favorite pie crust.
- Top with a second pie crust. Trim the edges, leaving about 1/2 inch of overhang.
- Tuck the edge of the top crust under the bottom crust and crimp to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
99g
Fat
0g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Pies And Tarts Desserts Fruit American Easy Holiday Event Low Fat Summer Pies Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Northeastern United States Low In Something Berries Blueberries Fathers Day Memorial Day
