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Blueberry Rhubarb Pie
Blueberry Rhubarb Pie
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Blueberry rhubarb pie: a sweet and tart filling in a flaky double crust, creating a classic and irresistible dessert.
Ingredients:
  • 0.25 cup light brown sugar
  • 0.25 cup quick-cooking tapioca
  • 3 cups diced rhubarb
  • 3 cups fresh blueberries
  • 1 pastry for a 9-inch double crust pie
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Combine white sugar, brown sugar, tapioca, and salt in a large bowl. Mix in rhubarb and blueberries until evenly coated.
  • Divide pie dough in half and roll each half into a 9-inch round. Lay one round of dough in a pie plate. Fill with rhubarb-blueberry mixture and cover with remaining dough round. Trim excess dough, leaving a 1/2-inch border. Tuck top edges under bottom crust and crimp border. Place pie plate on a baking sheet.
  • Place in the preheated oven for 20 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake until the crust turns golden brown and the filling bubbles, for an additional 25 to 30 minutes. Let it cool for 2 hours.

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