Rhubarb Blueberry Fruit Pie

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Rhubarb Blueberry Fruit Pie

Serves 12 as Dessert.

This is a simple pie that easily pleases everyone. You can use a single fruit or a blend of frozen fruits. I like to use Nan's piecrust but any will work.

• 1 lb frozen rhubarb
  
• 1 lb frozen blueberries
  
• 1/4 c lemon juice
  
• 1/4 c sugar
  
• 4 T Quick tapioca
  

Pre-heat the oven to 400F.

First make the pie crust. While the dough is resting, start on the filling.

Drain the fruit and mix it with the lemon juice, sugar and tapioca. The quick tapioca soaks up the excess liquid. Four tablespoons will yield a smooth filling that won't run out as soon as you cut it. If you like a looser pie, use three tablespoons.

Roll out the pie dough and add filling. Whisk an egg and use to seal the bottom and top crusts. Crimp the edges and spread the egg wash on the top crust with a brush.

Bake for 40 minutes. Let cool for 30 to 45 minutes before serving.

Keywords: Dessert, Easy, Fruit, American

( RG147 )