Blueberry Rhubarb Pie

This blueberry rhubarb pie made with fresh sweet blueberries and tart rhubarb baked in a double crust makes an irresistible old-fashioned dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 324 Calories

Ingredients

• 3 cups diced rhubarb
• 3 cups fresh blueberries
• 1 pastry for a 9-inch double crust pie
• 0.25 teaspoon salt
• 0.25 cup white sugar
• 0.25 cup light brown sugar
• 0.25 cup quick-cooking tapioca

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.

Step 3

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.

Step 4

Divide 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 dough and top with 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.