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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Also known as blubarb pie! 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.
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