Loc: Maine (IBS-A stable since July '05!)
Pastry for one double crust, 9 inch pie shell (check the recipe index for safer pie crust recipes)
1 1/2 cups sugar(can be increased if your blueberries are very tart) 1/3 cup flour* 1 tsp cornstarch 1/4 tsp salt 1 tbsp grated orange peel 2 cups cleaned blueberries 2 cups rhubarb, cut into 1 inch pieces 2 tbsp soy margarine
Preheat oven to 425 F. In a large bowl combine dry ingredients and orange zest. Add fruit and mix well. Allow to stand while preparing pie crust. Line 9 inch pie pan with half of pastry. Spoon filling evenly into the crust and dot with margarine. Roll out top crust, cover filling, seal edges. Cut several steam vents and decorate with extra dough if desired. Bake 40 to 50 minutes or until pastry is golden. Put a cookie sheet underneath to catch any bubbling juices.
*If you like a runnier filling reduce flour to 1/4 cup.