Rhubarb and blueberries are both native to our area, and this pie combines the flavors beautifully. We are fortunate to have a healthy rhubarb patch in our garden. It keeps us supplied with rhubarb from spring until well into fall.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 396 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 304mg sodium, Carbohydrate 59g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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