Bluebarb Pie

Ingredients

• 1 double crust ready-to-use pie crust
• 3 cups diced rhubarb
• 1.5 cups fresh blueberries
• 1 1/3 cups white sugar
• 1/3 cup all-purpose flour
• 0.5 teaspoon lemon juice
• 0.125 teaspoon ground nutmeg
• 1 pinch salt
• 2 tablespoons butter, cut up
• 1 tablespoon white sugar

Steps

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; place on lower oven rack.
2. Place 1 pie crust in a 9-inch pie plate. Set aside.
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. 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. 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.