Bluebarb Pie

*Fourth of July Collection-PREP: 50 min and chilling time BAKE: 40 min and cooling time A twist on a old favorite! 2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 6-8 TB ice water FILLING: 1-1/2 cups sugar 3 TB quick-cooking tapioca 1/4 tsp salt 4 cups sliced fresh or frozen rhubarb, thawed 2 cups fresh or frozen blueberries, thawed 1 TB butter 1 tsp 2%milk Coarse sugar or additional granulated sugar,optional *In a small bowl, combine the flour and salt, cut in the shortening until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.*On a lightly floured surface,roll out larger portion of dough to fit in a 9-inch deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.*For filling, in a large bowl, combine the sugar,tapioca and salt. Add rhubarb and blueberries, toss to coat. Let stand for 15 min. Transfer to crust. Dot with butter. *Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.*Bake at 400 degrees for 40-45 min or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings NOTE: If using frozen rhubarb,measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. (Source: Taste of Home & photo from kaboom wallpaper)