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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Rhubarb is not one of my favorite things to eat but we have some very old plants that produce like crazy. Apparently it isn't something you see a lot of anymore because people are always stopping by our house and asking if they can have some. I mean people we don't even know. I have been told that this is a great pie when you substitute the blueberries with strawberries. You can use fresh or frozen Rhubarb and blueberries in this recipe. Ingredients:
1 1/2 cups rhubarb, cut into 1/2-inch pieces |
1 1/2 cups blueberries |
1 cup sugar |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
2 (9 inch) pie crusts |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. In a large bowl, combine rhubarb and blueberries.
2. Combine sugar, flour and salt.
3. Sprinkle over the fruit toss lightly.
4. Line a 9 pie plate with pastry. Add filling.
5. Dot with butter.
6. Top with a lattice crust, made from second pie crust.
7. Bake at 450° for 10 minutes.
8. Reduce heat to 350°. Bake 35 minutes or until golden brown.
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