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A tart-sweet summertime combination of rich indigo blueberries and green and maroon rhubarb -- we call it BLUBARB! Even on the hottest summer day, it's worth turning the oven on for.
Prep Time: 01:00
Cook Time: 01:00
1 batch pie dough (for a double - crust pie)
3 tablespoons sugar, divided
1/3 cup sugar
1/3 cup light brown sugar
1/4 cup minute tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
4 cups blueberries
2 cups chopped rhubarb
1 tablespoon lemon juice
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, cut into small pieces
1 Large egg, beaten with 1 teaspoon water
1Preheat the oven to 425 degrees Fahrenheit. On a well-floured surface, roll half of the pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Dust the inside bottom of the pie crust with two tablespoons sugar.
2Stir together the berries, 1/3 cup sugar, brown sugar, cinnamon, nutmeg, lemon, kosher salt, and tapioca in a large bowl. Place filling in the bottom pie crust and dot with bits of butter. Roll out the second half of pie dough into an 11-inch circle and place over the top of the pie filling. Trim the top and bottom pie dough so that their overhang beyond the pie plate is only about 1/2-inch. Tuck the dough underneath itself (so that it lies on the lip of the pie plate) and crimp. Cut vent slits in the top dough.
3Brush the egg mixture over the top dough. Sprinkle 1 tablespoon of white sugar over the top. Cover the edges of the pie crust with strips of foil to prevent burning. Bake for 20 minutes, then remove the foil. Reduce the oven to 350 degrees Fahrenheit and bake for an additional 25-30 minutes. The pie is done when the crust is golden and the juices are bubbly.
4Transfer pie to a wire rack to cool for several hours before serving. Can be kept at room temperature for up to three days.
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