Ingredients:
1 1/2 cups rhubarb, cut into 1/2-inch pieces
1 1/2 cups blueberries
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 (9 inch) pie crusts
2 tablespoons butter or 2 tablespoons margarine
Directions:
In a large bowl, combine rhubarb and blueberries.
Combine sugar, flour and salt.
Sprinkle over the fruit toss lightly.
Line a 9″ pie plate with pastry. Add filling.
Dot with butter.
Top with a lattice crust, made from second pie crust.
Bake at 450F for 10 minutes.
Reduce heat to 350F. Bake 35 minutes or until golden brown.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.