Bluebarb Pie

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 6 to 8 tablespoons ice water
• 1-1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 4 cups sliced fresh or frozen rhubarb, thawed
• 2 cups fresh or frozen blueberries, thawed
• 1 tablespoon butter
• 1 teaspoon 2% milk
• Coarse sugar or sugar, optional

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 or cast iron skillet. 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. If desired, make additional dough and use to create cut-outs to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired.
5. Bake at 400u0b0 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.

flour, salt, shortening, water, sugar, quickcooking tapioca, salt, frozen rhubarb, blueberries, butter, milk, sugar

Taken from www.tasteofhome.com/recipes/bluebarb-pie/ (may not work)