Blueberry Rhubarb Pie

Teresa Blackburn
  • Yield: 8 servings


1/4cup granulated sugar
1/4cup light brown sugar
1/4teaspoon salt
1/4cup quick-cooking tapioca
3cups diced rhubarb
2cups blueberries
2 (9-inch) piecrusts


  1. Preheat oven to 400F.
  2. Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated.
  3. Mound fruit mixture in piecrust. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under and crimp.
  4. Bake 20 minutes. Reduce temperature to 350F and bake an additional 25 to 30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

Recipe by Teeny Lamothe.

Nutritional Info *per serving

  • Calories 356
  • Fat 15g
  • Saturated Fat 5.5g
  • Cholesterol 0mg
  • Sodium 311mg
  • Carbohydrate 55g
  • Fiber 3g
  • Protein 2g