Ingredients
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
Directions
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.
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