Bluebarb Pie

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 6 -8 tablespoons ice water
• 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 4 cups sliced fresh rhubarb or 4 cups frozen rhubarb, thawed
• 2 cups fresh blueberries or 2 cups frozen blueberries, thawed
• 1 tablespoon butter
• 1 teaspoon 2% low-fat milk
• coarse sugar (optional) or additional granulated sugar (optional)

Recipe

• 1 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 that one portion is slightly larger than the other; wrap each in plastic wrap. refrigerate for 4 hours or until easy to handle.
• 2 on a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. transfer pastry to pie plate. trim pastry even with edge.
• 3 for filling, in a large bowl, combine the sugar, tapioca and salt. add rhubarb and blueberries; toss to coat. let stand for 15 minutes. transfer to crust. dot with butter.
• 4 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 coarse sugar if desired.
• 5 bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. cool on a wire rack. yield: 8 servings.
• 6 editor's note: if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. drain in a colander, but do not press liquid out.