Rhu-Berry Pie

(8)
  6 reviews
  • 25|min prep time
  • 2|hr|10|min total time
  • 9 ingredients
  • 8 servings

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
cups cut-up fresh or frozen rhubarb
2
cups fresh blueberries
3/4
cup sugar
1/4
cup all-purpose flour
1/8
teaspoon ground nutmeg
Dash salt
2
teaspoons milk
1
tablespoon coarse sugar, if desired

Directions

  1. 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch pie plate. Cut off overhang of crust in pie plate even with plate edge.
  2. 2 In large bowl, mix filling ingredients except milk and coarse sugar; toss gently to mix. Spoon into crust-lined pie plate. Cut second crust into about 2x1 1/2-inch rectangles. Lay in straight rows across filling, placing one corner over the other, leaving about 1 inch between rows. Place remaining dough rectangles around edge, overlapping to fit. Brush with milk; sprinkle with coarse sugar. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 to 20 minutes of bake time.
  3. 3 Bake 42 to 46 minutes or until filling bubbles in middle and crust is golden brown. Cool on cooling rack at least 1 hour before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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