- 8
- 130 mins
Ingredients
- 1 box 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
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.
Serving Size: 1 Serving Calories330 ( Calories from Fat110), % Daily Value Total Fat12g12% (Saturated Fat5g,5% Trans Fat0g0% ), Cholesterol5mg5%; Sodium300mg300%; Total Carbohydrate53g53% (Dietary Fiber1g1% Sugars23g23% ), Protein2g2%