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Rhubarb Blueberry Pie

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
180 min
SERVINGS
8 servings
Dessert
Rhubarb Blueberry Pie
Ingredients
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 3 cups diced rhubarb
  • 3 cups fresh blueberries
  • 1 pastry for a 9-inch double crust pie
Instructions
1
First, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
Then, combine the white sugar, brown sugar, tapioca, and salt in a large mixing bowl. Mix well until the ingredients are fully incorporated.
3
Add the rhubarb and blueberries to the bowl, stirring until they are evenly coated with the sugar mixture.
4
Divide the pie dough into two equal parts and roll each half out into a circular shape, measuring 9 inches in diameter. Place one of the dough circles at the bottom of a pie dish.
5
Next, fill the pie crust with the rhubarb-blueberry mixture, leaving a small border around the edges. Place the second dough circle on top of the filling and trim any excess dough from the top crust.
6
To create a decorative edge, tuck the top edges of the crust under the bottom crust and crimp them together to form a seal.
7
Place the pie dish on a baking sheet lined with parchment paper and bake in the preheated oven for 20 minutes.
8
Reduce the oven temperature to a moderate heat of 350 degrees Fahrenheit or 175 degrees Celsius and continue baking until the crust is golden brown and the filling is bubbling, taking an additional 25 to 30 minutes.
9
Finally, remove the pie from the oven and let it cool for a period of 2 hours before serving.