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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
  • 2 cups blueberries
  • 2 (9-inch) piecrusts

Instructions

  1. Preheat oven to 400F.
  2. Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated.
  3. 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.
  4. 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.

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The recipe was originally published as Blueberry Rhubarb Pie on Relish.com

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