Blueberry Rhubarb Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
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.
Bake 20 minutes. Reduce temperature to 350\u00b0 and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.