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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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You can use fresh or frozen berries. Ingredients:
1 pastry for double-crust pie |
2 cups mulberries |
1 cup thinly sliced rhubarb |
1 cup sugar |
4 tablespoons flour |
2 tablespoons butter |
Directions:
1. Combine mulberries and rhubarb in a medium bowl.
2. Combine sugar and flour in a separate bowl.
3. Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
4. Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
5. Dot with butter.
6. Place top crust, cut steam vents, and flute edges.
7. Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
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