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Blueberry Rhubarb Pie
Sweet blueberries and tart rhubarb combine in this perfectly sweet spring pie.
¼ cup Sugar
¼ cup Light Brown Sugar
¼ tsp Salt
¼ cup Quick Tapioca
3 cup Rhubarb, Diced
2 cup Fresh Blueberries
1 Rolled Pie Crusts, 2 Count
- 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.