Amazing Blueberry Rhubarb Pie

Name: Amazing Blueberry Rhubarb Pie
Total time: 180
Yield: 8
Ingredients: ¼ cup white sugar; ¼ cup light brown sugar; ¼ cup quick-cooking tapioca; ¼ teaspoon salt; 3 cups diced rhubarb; 3 cups fresh blueberries; 1 pastry for a 9-inch double crust pie

Recipe by Katy Smith from allrecipes.com

Dessert 3 Hr.

Ingredients

8 servings

•

¼ cup white sugar
•

¼ cup light brown sugar
•

¼ cup quick-cooking tapioca
•

¼ teaspoon salt

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3 cups diced rhubarb
•

3 cups fresh blueberries
•

1 pastry for a 9-inch double crust pie

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.