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Desserts - Blueberry Rhubarb Pie

  • 1/4 cup each granulated sugar and light brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup quick-cooking tapioca
  • 3 cups diced rhubarb
  • 3 cups blueberries
  • 2 (9-inch) pie crusts

Preheat oven to 400º. Combine sugars, sea salt, and tapioca in a large bowl; mix well. Add rhubarb and blueberries and toss until fruit is well-coated.
Mound fruit mixture in a pie crust. Top with second crust, trimming so that top crust hangs 1/2-inch beyond the rim. Tuck edge of the top crust under and crimp.
Bake for 20 minutes. Reduce temperature to 350º and bake an additional 25-30 minutes or until the crust is golden brown and the juices are bubbling. Cool for two hours before serving. Great when served with ice cream or whipped cream.
Submitted By: Bill Robinson
Dickson Farmers Co-op
Number of Servings: 0
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