Bluebarb Pie

I got this from some magazine a few years ago.  The blueberries keep it sweeter than your usual rhubarb pie.  You may be shocked to learn that I use refrigerated pie crust, but if it's a choice between using one of those and making pie, or not having time to make a pie crust from scratch and thus not having pie, guess which one this busy mommy chooses?  If you want to make a crust from scratch for this, go right ahead.

Bluebarb Pie

1 package Refrigerated pie crust
1 1/2 cups Sugar
3 tbsp. Quick-cooking Tapioca
1/4 tsp. Salt
4 cups Rhubarb -- sliced (approximately 4 medium stalks)
2 cups Blueberries
1 tbsp. Butter
1 tsp. Milk
Sugar

Place on crust in a deep-dish pie plate. Trim to be even with edge. In a large bowl, combine sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand 15 minutes. Transfer to pie crust. Dot with butter. Place the other crust over the filling. Trim, seal, and flute the edges. Cut slits in the crust. Brush with milk and sprinkle with sugar (if desired). Bake at 400 degrees for 40-45 minutes, covering edges with foil during last 15 minutes. Cool on a wire rack.