Blueberry Rhubarb Pie

Also known as "blubarb" pie!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄4 cup granulated sugar
• 1⁄4 cup light brown sugar
• 1⁄4 teaspoon salt
• 1⁄4 cup quick-cooking tapioca
• 3  cups  diced rhubarb
• 3  cups blueberries
•  pastry dough, for double-crust 9-inch pie

Directions

1. Preheat oven to 400°.
2. Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
3. Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
4. Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.