This recipe was originally found in an OLD Pillsbury cookbook I own, but I have fiddled w/ the ingredients a bit, and made it "my own". Photos are mine.
Blue Ribbon Recipe
The tartness of the rhubarb is perfectly offset by the delicate sweetness of the blueberries. Sigh.... this recipe is just plain GOOD! The Test Kitchen
1 box[15-oz] pre-made, refrigerator pie crusts
PIE FILLING INGREDS:
2 1/2 ccut up [fresh or frozen] rhubarb
2 1/2 cfresh blueberries
1 tsplemon juice, fresh
1/4 call-purpose flour
1 Tbsptapioca, for thickener
1 pinchground nutmeg
USE THIS FOR GLAZING PIE CRUST:
1 Tbspcoarse sugar, if desired
How to Make Rhuberry Pie
- Cut up the second crust into small rectangles, about 2" x 1-1/2" in size. [Hint: use a pizza cutter to do this; makes it really easy!] Lay these small rectangles across the pie filling, alternating rows, leaving about an inch between squares [to look like a checkerboard pattern]. Corners of the crust pieces should touch, from row to row. Take remaining pieces and line the edge of the pie crust with them, overlapping, if necessary. (See JAP's version of the checkerboard top in their photo, above).
TIP: use a small cookie cutter instead of cutting 2nd crust into rectangles. Lay cookie cutter shapes on top of filling for a creative look! I use my heart- or star- or flower-shaped bread tubes as cutters; the shapes look great on top of pies! I used the flower-shaped bread tube in the main recipe photo).
- Cover the crust edge with foil, to prevent excessive browning
HINT: instead of using several thin strips of foil around edges, and fighting w/them to stay on, try this ... tear off a square of foil, and cut a circle out of the middle, leaving a "frame" of about 2" to cover the outer edge of the pie.
Remove foil during the last 15 - 20 minutes of baking time.