Blueberry Rhubarb Pie
Also known as "blubarb" pie!
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INGREDIENTS
Nutrition- 1⁄4cup granulated sugar
- 1⁄4
- 1⁄4teaspoon salt
- 1⁄4
- 3cups diced rhubarb
- 3cups blueberries
- pastry dough, for double-crust 9-inch pie
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DIRECTIONS
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- 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.
- 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.
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