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Blueberry Rhubarb Pie

Blueberry Rhubarb Pie Pastry for 9-inch double-crust pie
2 c. cut up rhubarb
2 c. blueberries
3/4 c. sugar
1/4 c. flour
1/8 tsp. nutmeg
Dash of salt

Prepare piecrust according to package directions for two-crust pie. Heat oven to 400 degrees. In large bowl, combine all filling ingredients; toss lightly. Spoon blueberry and rhubarbmixture into pie crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 400 degrees for 40 to 45 minutes or until golden brown. Makes 8 servings.

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