Prep Time::15 mins
Cook Time::45 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs
Servings::8
Yield::1 (9-inch) pie
Ingredients
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¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 (14.1 ounce) package double-crust pie pastry, thawed
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
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.
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.