Blueberry Rhubarb Pie with crumb topping
Bake any prepared pie shell as directed on the package. Cool.
For pie: Heat oven to 425 degrees.
Filling: Toss together the following ingredients.
*Note. You can lessen the tartness of the rhubarb by varying the amount of Blueberries vs. Rhubarb for the filling. For sweeter flavor, add more blueberries and less rhubarb making certain that the total amount of fruit used = 3 Cups.
1 Cup Blueberries, frozen or fresh
2 Cups Rhubarb, cut into 1 inch dice
1 tablespoon dried Lavender
1/3 Cup Sugar
3 tablespoons Cornstarch
3 Tablespoons of Flour
1/2 teaspoon Lemon zest
1/4 teaspoon salt
Pour filling into cooled pie shell.
3/4 Cup Flour
1 teaspoon cinnamon
1/4 Cup Sugar
4 Tablespoons Butter cut into small chunks
Mix by hand so butter will soften as you crumble the flour mixture together between the palms of your hand. Sprinkle on top of pie.
Use tin foil on edges of crust or a pie crust saver ring to avoid burning crust. Put pie on a rimmed baking sheet to catch juicy spills.
Bake at 425 for 10 minutes, then lower the temperature to 350 and bake for an additional 40 minutes.