Bonnie Blue-barb Pie

Submitted By: Ester Stoltzfus

Ingredients

• 11/2 cup fresh or frozen rhubarb, cut into 1/2-inch pieces
• 11/2 cups fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter or margarine
• Pastry for 9-inch double-crust pie

Instructions

In a large bowl, combine rhubarb and blueberries. (If using frozen fruit, thaw and

drain.) Combine sugar, flour, and salt. Sprinkle over fruit; toss lightly.
Line a 9-inch pie plate with pastry; add filling. Dot with butter. Top with a lattice crust. Bake at 450º for 10 minutes. Reduce heat to 350º. Bake 35 minutes longer or until golden brown.