Blueberry Rhubarb Pie (Bluebarb Pie)
"Move over, strawberries - there's a new perfect pairing for rhubarb. Full of juicy blueberries, this bluebarb pie is the perfect summer dessert...."
INGREDIENTS
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12 tablespoons (170 grams) butter, frozen for at least 2 hours
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3 cups (360 grams) all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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1/3 cup (61 grams) vegetable shortening, frozen for at least 2 hours
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6 tablespoons (85 grams) very cold water
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3 cups (360 grams) chopped rhubarb
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2 cups (300 grams) blueberries
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3/4 cup (148.5 grams) plus 1/2 tablespoon sugar, divided
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3 tablespoons (31.5 grams) instant tapioca
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1/4 teaspoon salt
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1 teaspoon lemon juice
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1/2 tablespoon cold butter
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1 egg white, whisked
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