Buttery Blueberry Rhubarb Pie

Instructions

1. 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, with 1 portion slightly larger than the other. Wrap separately; refrigerate for 4 hours or until easy to handle.

2. 2

   On a lightly floured surface, roll out the larger portion of dough to fit a 9-inch cast-iron skillet or deep-dish pie plate. Transfer crust to pie plate. Trim crust even with rim of plate.

3. 3

   In a large bowl, combine the sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to the prepared crust. Dot with butter.

4. 4

   Roll out the remaining dough to fit the top of the pie. Place over the filling. Trim, seal, and flute the edge. Cut slits in the crust. If desired, make additional dough and use to create cutouts to decorate the top of the pie. Brush with milk; sprinkle with coarse sugar if desired.

5. 5

   Bake at 400°F until the crust is golden brown and the filling is bubbly, 40-45 minutes. Cover the edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.