Rhu-Berry Pie

By ldelmas

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 cups cut-up fresh or frozen rhubarb
• 2 cups fresh blueberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• Dash salt
• 2 teaspoons milk
• 1 tablespoon coarse sugar, if desired

Details

Servings 1
Cooking time 130mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch pie plate. Cut off overhang of crust in pie plate even with plate edge.

2
In large bowl, mix filling ingredients except milk and coarse sugar; toss gently to mix. Spoon into crust-lined pie plate. Cut second crust into about 2x1 1/2-inch rectangles. Lay in straight rows across filling, placing one corner over the other, leaving about 1 inch between rows. Place remaining dough rectangles around edge, overlapping to fit. Brush with milk; sprinkle with coarse sugar. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 to 20 minutes of bake time.

3
Bake 42 to 46 minutes or until filling bubbles in middle and crust is golden brown. Cool on cooling rack at least 1 hour before serving.