Blueberry Rhubarb Pie

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   In a large bowl, stir together the white sugar, brown sugar, tapioca, and salt. Add the rhubarb and blueberries; toss to coat.

3. 3

   Divide the pie dough in half and roll each half into a 9-inch round.

4. 4

   Place one round of dough in the bottom of a pie plate.

5. 5

   Pile the rhubarb-blueberry mixture on the dough and cover with the remaining dough round.

6. 6

   Trim the excess dough from the top crust, leaving a 1/2-inch border below the top rim of the pie plate.

7. 7

   Tuck the top edges of the crust under the bottom crust and crimp the border together.

8. 8

   Place the pie plate on a rimmed baking sheet.

9. 9

   Bake in the preheated oven for 20 minutes.

10. 10

    Reduce the 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.

11. 11

    Cool for 2 hours.

• Calories 218.91 kcal Moderate
• Protein 2.14 g Low Source
• Carbs 41.14 g Moderate
• Total Fat 6.31 g Moderate
• Saturated Fat 2.38 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.77 mg Low Source
• Sodium 126.54 mg Moderate
• Fiber 4.13 g Moderate
• Sugar 20.38 g High
• Added Sugar 0.0 g Low Source
• Calcium 161.19 mg Moderate
• Iron 0.9 mg Low Source
• Potassium 90.05 mg Low Source
• Vitamin A 0.16 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten