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My favorite pie that the wife makes. I'm not a fan of blueberries but I love them in this pie. I'm including the pie crust, but I think the wife uses her own.
Ingredients
2c all purpose flour
1t salt
2/3c shortening
6-8T ice water
Filling
1 1/2c sugar
3T quick-cooking Tapioca
1/4t salt
4c sliced fresh or frozen rhubarb, thawed
2c fresh or frozen blueberries thawed
1T butter
1t 2% milk
Directions
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle
On a lightly floured surface roll out larger portion of dough to fit 9 inch pie plate. Transfer pastry to pie plate and trim even with edge.
For filling in a large bowl combine sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust and dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with sugar if desired.
Bake at 400 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Ingredients
2c all purpose flour
1t salt
2/3c shortening
6-8T ice water
Filling
1 1/2c sugar
3T quick-cooking Tapioca
1/4t salt
4c sliced fresh or frozen rhubarb, thawed
2c fresh or frozen blueberries thawed
1T butter
1t 2% milk
Directions
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle
On a lightly floured surface roll out larger portion of dough to fit 9 inch pie plate. Transfer pastry to pie plate and trim even with edge.
For filling in a large bowl combine sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust and dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with sugar if desired.
Bake at 400 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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