| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Blueberries, Desserts, Pies, Rhubarb | 8 | Servings | |
INGREDIENTS
| 15 | oz | Refrigerated pie crust |
| or homemade 2 crust | ||
| 2 | c | Cut-up rhubarb |
| 2 | c | Blueberries |
| 3/4 | c | Sugar |
| 1/4 | c | Flour |
| 1/8 | t | Nutmeg |
| 1 | ds | Salt |
INSTRUCTIONS
Recipe by: Pillsbury, All-American Picnics & Barbecues Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie. Heat oven to 400Ff. 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 F. for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Posted to Master Cook Recipes List, Digest #109 Date: Tue, 4 Jun 1996 21:40:12 -0400 From: Bobb1744@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 139
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 289.1mg
Potassium: 164.6mg
Carbohydrates: 59.5g
Fiber: 2.3g
Sugar: 22.7g
Protein: 2.8g