Recipe courtesy of Deb Perry

Summertime Blue Rhubarb Pie

This pie is delicious served warm with a scoop of vanilla ice cream.
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1 egg

1 cup white sugar

1/2 teaspoon vanilla

3/4 teaspoon grated orange zest

1 cup diced rhubarb, if using frozen, thaw and drain well

1 cup blueberries, if frozen, thaw and drain well

2 tablespoons flour

3/4 cup flour

1/2 cup brown sugar

1/3 cup softened butter


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix egg, sugar, vanilla, orange zest, rhubarb, blueberries and 2 tablespoons flour. Pour mixture into a prepared, unbaked pie shell (8-inch).
  3. In a small bowl, cut 3/4 cup flour, brown sugar, and butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.
  4. Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.
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