Mummert said she tried the recipe because her daughters mentioned their grandmother used to make rhubarb pies when they were younger. Mummert used rhubarb from one of her mother’s plants.
“One of my daughters and her husband said that it was the best pie they have ever eaten,” she said.
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2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 to 8 tablespoons ice water
1 cup sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
2 cups sliced rhubarb fresh or thawed
2 cups blueberries fresh or thawed
1 tablespoon butter
Preheat oven to 350 degrees.
Combine flour and salt in a mixing bowl, cut in shortening with a knife until the mixture is crumbly. Mix in cold water until you are able to form a ball with the dough. Divide the dough in half. Roll out the bottom layer on a flat surface. Transfer the dough into a 9-inch pie plate. Roll out the remaining dough and cut it into strips for a lattice crust.
Lightly mix all filling ingredients except for the butter and let it sit for at least 15 minutes. Then spoon the pie filling into the bottom crust, dot with butter, and apply lattice crust. Pinch the edges together.
Place the pie in the oven for 10 minutes. Reduce the temperature to 300 degrees, and bake for 30 more minutes or until crust lightly browns.