Bluebarb Pie

By prairiemama

Blueberries and rhubarb combine in this tempting summer pie

Ingredients

• Filling:
• 2 (9-inch) pie crusts
• 1 1/2 cups sugar
• 3 tablespoons quick cooking tapioca
• 1/4 teaspoon salt
• 4 cups sliced rhubarb, if frozen, thaw
• 2 cups fresh or frozen blueberries
• 1 tablespoon butter
• 1 teaspoon milk
• Coarse sugar-optional

Details

Servings 8
Preparation time 50mins
Cooking time 90mins
Adapted from tasteof home.com

Preparation

Step 1

1. Line pie pan with 1 crust

Filling:

1. In a large bowl, mix the sugar, tapioca, and salt.
2. Add rhubarb and blueberries; toss to coat.
3. Let stand for 15 minutes.
4. Transfer to crust; dot with butter.
5. Put top crust on; trim, seal and flute edges.
6. Cut slits in pastry, brush with milk and sprinkle with
sugar.
7. Bake at 400 for 40-45 minutes of till crust is golden
brown & filling is bubbly.
8. Cool on wire rack.
*Tip: Add 1 beaten egg white to fruit pie fillings
before baking
*If using frozen rhubarb, measure rhubarb while still
frozen, then thaw completely. Drain in a colander,
but do not press liquid out.