Ingredients

• 1 , 14.1 ounce
• 3 cups diced rhubarb
• 1.5 cups fresh blueberries
• 1.33 cups white sugar
• 0.33 cups all-purpose flour
• 0.5 teaspoons lemon juice
• 0.13 teaspoons ground nutmeg
• 1 pinch salt
• 2 tablespoons butter , diced
• 1 tablespoon white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; place on lower oven rack.
2. 2 Place 1 pie crust in a 9-inch pie plate. Set aside.
3. 3 Combine rhubarb and blueberries in a large bowl; stir in 1 ⅓ cups sugar, flour, lemon juice, nutmeg, and salt until evenly combined. Pour into the prepared pie crust; dot with butter.
4. 4 Cover filling with remaining 1 pie crust; flute the edges. Cut a few decorative steam vents in top crust. Sprinkle with 1 tablespoon sugar; cover fluted edges with aluminum foil to prevent excessive browning. Place pie on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); bake 35 minutes more. Remove foil; continue baking until crust is golden and juice is bubbling through slits, about 15 minutes more. Cool completely before serving.

Nutrition per serving