“Dodge County Extension two-crust pie.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine mulberries and rhubarb in a bowl.
  2. I another bowl combine sugar, flour, and salt.
  3. Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
  4. Turn mulberry mixture into pie pan.
  5. Add remaining sugar mixture on top.
  6. Dot with butter.
  7. Adjust top crust; cut steam vents; flute adges.
  8. Bake in hot oven, with pan underneth to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.

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