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Rhu-Berry Pie

(9)
  7 reviews
  • 25 min prep time
  • 2 hr 10 min total time
  • 9 ingredients
  • 8 servings
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Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.

Ingredients

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

Steps

  • 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 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 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.
  • 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 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 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.

Expert Tips

Get creative with the crust! Use a small cookie cutter to cut squares, circles or other shapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
300mg
12%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
6%
Sugars
23g
23%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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