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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 1-1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 1-1/2 cups fresh or frozen blueberries
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
Method
- In a large bowl, combine rhubarb and blueberries. Combine sugar, flour and salt. Sprinkle over the fruit; toss lightly. Line a 9-in. pie plate with pastry; add filling. Dot with butter. Top with a lattice crust.
- Bake at 450° for 10 minutes. Reduce heat to 350°; bake 35 minutes longer or until golden brown.
