Blueberry Rhubarb Pie
Rhubarb and blueberry never tasted so good! Who knew these two were such great friends!
BLUEBERRY RHUBARB PIE
1 1/2 cups chopped fresh or frozen rhubarb
1 recipe 2-crust pie pastry, or 2 unbaked 9-inch pie shell
1/2 cup sugar
2 tablespoons flour
1 tablespoon margarine
1 21-ounce can blueberry pie filling
Spread rhubarb in pastry-lined 9-inch pie plate. Sprinkle with mixture of sugar and flour; dot with margarine. Spread pie filling over rhubarb. Top with remaining pastry. Trim edges and cut vents. Bake at 400 degrees for 30 minutes. Top with whipped cream, if desired.
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