BONNIE BLUE-BARB PIE

Bonnie Blue-Barb Pie image

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

Time 1h

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
1-1/2 cups fresh or frozen blueberries
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

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.