Blueberries have been in the stores at a great price, so I like to stock up on them and freeze in their plastic containers. Just rinse them off when removing a package from the freezer and sprinkle a few of them on pancakes or add to muffins. I also enjoy a handful of frozen blueberries on cold cereal. A friend sent me this recipe a few weeks ago and I used both the rhubarb and blueberries that I had in the freezer to make this pie. I have been using the frozen pie crust that you unroll and place in the pie pan.

How easy is that!?

Blueberry Rhubarb Custard Pie

2 Eggs

1 1/2 Cups Sugar

2 Tablespoons flour

1 Teaspoon vanilla

1/4 Cup milk

1/2 Teaspoon nutmeg

Mix all ingredients together and pour over 2 cups rhubarb and 1 pint of blueberries in an unbaked 8″ pie shell. Bake at 350 for about 45 minutes. Baking time will be longer if using frozen fruit. Serve with whipped cream or ice cream.

Questions or comments-

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