• 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking tapioca
  • 3 cups diced rhubarb
  • 3 cups blueberries
  • pastry dough, for double-crust 9-inch pie
  • 1 Preheat oven to 400°.
  • 2 Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
  • 3 Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
  • 4 Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.