Blueberry Rhubarb Pie
- Yield: 8 servings
Ingredients
- 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
Instructions
- Preheat oven to 400F.
- Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated.
- 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.
- 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