1 pint blueberries, washed and picked free of stems
2 tablespoons butter
Optional: milk and sugar for top crust
DIRECTIONS
Preheat oven to 400°F with oven rack in lowest position. Line baking sheet with foil for easy cleanup.
On a lightly floured counter, roll out bottom crust and line pie plate. Shape Almond Paste into a flat disk. Roll disk between wax paper to form a 9" circle. Press into bottom and up sides of pie shell.
Add sugar, cornstarch, tapioca, cinnamon, nutmeg and salt to large bowl. Mix together. Add rhubarb and blueberries. Toss to combine and pour into pie shell. Dot with butter.
Roll top crust, cover pie and crimp edges. Brush top with milk and sprinkle with sugar. Cut 3 or 4 vent holes in top crust and place pie on baking sheet.
Bake for 25 minutes, then lower temperature to 375°F. Bake an additional 25-30 minutes or until crust is golden and juices are bubbling. Cool before serving.
