Blueberry-Rhubarb Pie

Directions

1. Preheat oven to 400°F. Line a 9-Inch pie pan with one sheet of pastry dough, allowing 1/2 inch of crust to hang over the edge of the pie pan.
2. Place blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed.
3. Transfer to lined pie pan. Use remaining dough sheet for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish.
4. Bake for 15 minutes at 400°F, then reduce heat to 350°F and bake for 20 - 30 minutes longer, or until crust is golden and juices are bubbling. Cool for several hours before serving.
5. Tip: You can use your favorite pie crust in place of the store bought. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.