These red, white and blue treats are delicious, great looking—and don't take all day to make.
By Lynn Andriani
The New Pie You're Going to Love
You've probably had strawberry-rhubarb desserts, but blueberry-rhubarb? We're guessing not. The same went for bloggerfysrtvtybfrxrttx and baker Teeny Lamothe, author of Teeny's Tour of Pie...until one day at the farmers' market when she found sad-looking strawberries and show-stopping blueberries. She took a chance and combined the blueberries with rhubarb, and the result was a hit: The rhubarb's tartness was the perfect foil for the blueberries' sweetness, which tends to get amplified when they're baked. Lamothe makes crust cookies and places them on top of the baked, cooled pie to create a flag.
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