Rhu-Berry Pie

Name: Rhu-Berry Pie
Prep time: 25 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 cups cut-up fresh or frozen rhubarb; 2 cups fresh blueberries; 3/4 cup sugar; 1/4 cup all-purpose flour; 1/8 teaspoon ground nutmeg; Dash salt; 2 teaspoons milk; 1 tablespoon coarse sugar, if desired

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Prep 25 min
Total 2 hr 10 min
Ingredients 9
Servings 8

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Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

2 cups cut-up fresh or frozen rhubarb
2 cups fresh blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
Dash salt
2 teaspoons milk
1 tablespoon coarse sugar, if desired

Directions

1

Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch pie plate. Cut off overhang of crust in pie plate even with plate edge.
2

In large bowl, mix filling ingredients except milk and coarse sugar; toss gently to mix. Spoon into crust-lined pie plate. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3

Bake 42 to 46 minutes or until filling bubbles in middle and crust is golden brown. Cool on cooling rack at least 1 hour before serving.