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.
Ingredients
- white sugar: 0.25 cup
- light brown sugar: 0.25 cup
- quick-cooking tapioca: 0.25 cup
- salt: 0.25 tsp
- rhubarb: 3 cups (diced)
- blueberries: 3 cups (fresh)
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
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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.
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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.
