Blubarb Pie

1.3/5 rating (4 votes)
Blubarb Pie


  • 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


  1. Preheat oven to 400°. Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until coated.

  2. 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.

  3. 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.

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1.3/5 rating (4 votes)

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