*  Exported from  MasterCook  *

                          Blueberry Rhubarb Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Blueberries -- thawed if frozen
   1 1/2  cups          Rhubarb -- cut into 1/2 inch
                        -- dice, thawed if
                        -- frozen
   1 1/3  cups          Sugar
   3      tablespoons   All purpose flour
     1/8  teaspoon      Cinnamon
     1/2  teaspoon      Lemon zest -- grated
   1                    Ready-made pie crust
   1                    Egg yolk
   1      tablespoon    Water

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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