For the Pie Crust (if using this recipe and not your own pie shell recipe, then when you get to assembling the pie, skip over irrelevant sections)

1. Combine the all-purpose flour and salt in a large bowl.
2. Cut in the shortening with a pastry blender until the mixture is crumbly.
3. Add the cold water and toss the mixture with a fork until the dough comes together into a ball.
4. Divide the pie dough into halves, with one half a bit larger than the other. The larger dough ball will serve as the pie shell to line your pie plate. The other half will become the lattice crust to top the pie filling.
5. Roll out the larger size with a rolling pin so it fits into your 9" or 10" pie plate.
6. Place the rolled out pie dough into the pie plate.
7. Trim the pie pastry so it is even with the edge of the pie pan.
8. Make the filling and finish the pie pastry as shared below.

To Make the Pie (if you are using your own pie dough recipe, follow the steps below)

1. Set oven temperature to 450*.
2. If you are using frozen rhubarb or frozen blueberries, thaw the fruit and drain before combining it with the rest of the ingredients.
3. Combine the fresh blueberries and rhubarb in a large bowl.
4. Combine the granulated sugar, all-purpose flour, and salt in a medium bowl.
5. Add the dry ingredients: the granulated sugar, the all-purpose flour, and the salt, to the fruit and gently stir to combine.
6. Grab your favorite 9" pie plate and line the prepared pastry in the pie plate.
7. Add the rhubarb and blueberry mixture to the prepped and ready pie pan.
8. Make the lattice crust and cover the pie plate.
9. Trim off any excess dough, seal, and make the edges of the pie crust all pretty (do the best you can. People will be thrilled you made pie. No one but you will care about imperfect edges).
10. Make an egg wash, if desired. It is fast to do but optional. It is what gives pies a deep golden color. Combine one egg and one to two Tablespoons of water. Brush over the unbaked pie dough well.
11. Bake the rhubarb blueberry pie at 450* for 10 minutes. Some people like to put a baking sheet underneath a baking pie to catch any drips from the pie filling.
12. Without opening the oven door, reduce the heat to 350* and bake the pie for 30 to 35 minutes or until the pie crust is golden brown, the pie filling is bubbly, and the blueberry rhubarb pie looks done.
13. Set the baked fruit pie on a wire rack to cool. Serve gently warmed or at room temperature. Serve each slice with a little vanilla ice cream, if desired.