You are here: Home » Recipes » Blueberry Rhubarb Pie Blueberry Rhubarb Pie Recipe by Teeny Lamothe Yield 8 servings Sweet Blueberries and tart rhubarb combine in this perfectly sweet spring pie. Teresa Blackburn PrintEmail Ingredients 1/4 cup granulated sugar1/4 cup light brown sugar1/4 teaspoon salt1/4 cup quick-cooking tapioca3 cups diced rhubarb2 cups blueberries2 (9-inch) piecrusts Instructions Preheat oven to 400F. Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated. Mound fruit mixture in piecrust. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under and crimp. Bake 20 minutes. Reduce temperature to 350F and bake an additional 25 to 30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve. Recipe by Teeny Lamothe.