Blueberry Rhubarb Pie
Sweet blueberries and tart rhubarb combine in this perfectly sweet spring pie.
Ingredients (7)
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¼ cup Sugar
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¼ cup Light Brown Sugar
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¼ tsp Salt
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¼ cup Quick Tapioca
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3 cup Diced Rhubarb
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2 cup Fresh Blueberries
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1 Rolled Pie Crust (2-Ct)
Directions
- 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.