Blueberry Rhubarb Pie
1 cup of Splenda granular for baking
1/4 cup of flour
2 cups of rhubarb, diced small
2 cups of fresh blueberries (if you use frozen you have to increase the baking time by about 15 minutes)
1 Tbsp butter or spread
2 cups of flour, plus extra for rolling
2/3 cup of vegetable shortening, chilled
3/4 teaspoon salt
1/3 cup of ice water
Using a pastry cutter, cut the shortening into the flour and salt in a medium bowl. Add enough of the ice water to make a not-too-sticky dough and don’t overmix. Cover and chill the dough while you prepare the filling. Preheat your oven to 425 degrees.
In a medium mixing bowl combine rhubarb, blueberries, splenda and flour; stir together gently. Dust your work board and roll out half your crust to fit an 8" pan. Pour filling into crust and dot with the butter or spread. Roll out remaining crust and cut slits in, carefully transfer to top of pie, crimp and seal edges.
Bake at 425 degrees for ten minutes then turn oven down to 400 and bake another 25 minutes. If you used frozen blueberries, keep adding time in increments of five minutes and cook until the juices begin to bubble.