Pastry for single-crust pie (9 inches)
1/2 cup sugar
1/4 cup cornstarch
1 cup unsweetened apple juice
3-1/2 cups diced fresh rhubarb
2-1/2 cups fresh blueberries
Directions: Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack. Yield: 8 servings.
Recipe and photo courtesy of Taste of Home