Blueberry Rhubarb Pie
This blueberry rhubarb pie is my grandmother's famous recipe. I have many memories of making this pie with her and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.
white sugar
¼
cup
light brown sugar
¼
cup
quick-cooking tapioca
¼
cup
salt
¼
teaspoon
diced rhubarb
3
cups
fresh blueberries
3
cups
double-crust pie pastry, thawed
1
(14.1 ounce) package
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 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.
