Blueberry Rhubarb Pie

because i know you can't get enough rhubarb...

or is it that i can't get enough rhubarb?

or is it i just keep getting rhubarb gifted to me, in exchange for transforming it into a dessert and then sharing said dessert.

friendship is a beautiful thing

Blueberry Rhubarb Pie

Ingredients:
2 disks of pie dough (homemade or store bought, or secret family recipe)
2 1/2 cups rhubarb, chopped
2 cups blueberries, fresh or frozen
3/4 cup sugar
4 Tbsp flour
2 Tbsp butter, cut into small pieces

milk & sugar glaze


Method:
preheat oven to 425F
in large bowl toss rhubarb, blueberries, sugar, and flour, until evenly coated.
place bottom crust in 9-inch pie plate.
add rhubarb mixture and top with butter.
roll over with 2nd pie crust and crimp edges.  brush with milk-sugar mixture and vent.
bake for 15 minutes on lower rack of oven.  lower heat to 350F and continue to bake for 55-60 minutes.
if edges begin to brown too quickly, cover with tinfoil.
remove from oven and allow to cool.  (the juices will thicken to longer it sits)