New Fashioned Rhu-Berry Pie
Yield
6 servingsPrep
30 minCook
45 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
packaged and refrigerated, or 2 homemade pie crusts |
|
| 2 | cups |
rhubarb
cut up |
*
|
| 2 | cups |
blueberries
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
packaged and refrigerated, or 2 homemade pie crusts |
|
| 473 | ml |
rhubarb
cut up |
*
|
| 473 | ml |
blueberries
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
nutmeg
|
|
| 1 | dash |
salt
|
*
|
Directions
Prepare pie crust according to package directions for 2-crust pie or make homemade pastry for a 2-crust 9 inch pie.
Heat oven to 400℉ (200℃).
In large bowl, combine all filling ingredients.
Toss lightly.
Spoon into crust-lined pan.
Top with second crust. Seal edges and flute.
Cut slits in top crust.
Bake at 400℉ (200℃) for 40 to 45 minutes or until golden brown.
Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
