- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ teaspoon salt
- ¼ cup quick-cooking tapioca
- 3 cups diced rhubarb
- 3 cups blueberries
- Pastry dough for double-crust 9-inch pie
Preheat oven to 400°. Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until coated.
Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs ½ inch beyond rim. Tuck edge of top crust under bottom crust and crimp. Cut three small vents in the center of the crust.
Bake 20 minutes. Reduce temperature to 350° and bake an additional 25–30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.