The Wierenga home in Michigan used to have great fields of blueberries behind it. This was a great way for Grandma Wierenga to use them in the summertime.
- Kimberly
Ingredients
- 2 9-inch pie shells
- 1 quart blueberries
- 1 cup cooked rhubarb
- 1 cup sugar
- 2 tablespoons tapioca
- 2 tablespoons butter
Preparation
Begin with sprinkling the bottom of the pie shell with the tapioca. Place pie shell in dish and layer half of the blueberries and rhubarb on top, covered with half of the sugar.
Create another layer with the rest of the blueberries and rhubarb and repeat like before, sprinkling the rest of the sugar on top.
Dot the pie shell with butter. Then, place the 2nd pie shell on top and create holes for venting. Pinch crusts together and sprinkle the top pie shell with sugar.
On a foil-lined baking sheet, bake at 400° for the first 15 minutes, then at 350° for 30 minutes.
Let cool, then serve. It goes great with a slice of vanilla ice cream.