A great pie recipe to make use of the organic blueberries in this week's fruit shares!
Pastry for 9 inch, two crust pie
1 1/3 cup sugar
1/3 cup all purpose flour or 3 tablespoons cornstarch
1/2 teaspoon grated orange peel, optional
2 cups chopped fresh rhubarb
1 pint fresh blueberries
2 tablespoons butter
Sugar for crust
Heat oven to 425 degrees. Prepare pastry. Stir together 1 1/3 cups sugar, the flour and the orange peel. Turn rhubarb into pastry lined pan; sprinkle with half of the sugar mixture. Repeat with blueberries and the remaining sugar mixture. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar. Seal and flute edges. Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in the crust, 40 -50 minutes. Serve warm.