Rhubarb Blueberry Pie

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Cooking with Amy
Nutrition per serving    (USDA % daily values)
CAL
500
FAT
66%
CHOL
19%
SOD
12%

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Ingredients for 8 servings

For Crust:

1 1/2 cups all-purpose flour

1/4 tsp Salt

1/8 tsp Baking Powder

10 tbs unsalted butter, frozen

5 tbs Ice Water

For Filling:

2 cup Rhubarb

2 cup Blueberries

1/2 cup Sugar

3 tbs Cornstarch

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