Rhu-Berry Pie

Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.

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Servings 8

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( 8 ) Ratings

8 Ratings

5 Stars 20%

4 Stars 30%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 6 )

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ingredients 9
Prep Time 25 min
Total Time 2 hr 10 min

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

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Directions

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

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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; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 300mg; 300%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 1g 1% Sugars 23g 23% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 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 Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mmmspam

report Posted May. 16, 2013 12:10 AM

If you added a little cornstarch to the filling, it should thicken up just right.

polkapaula1943

report Posted Jul. 6, 2011 1:07 PM

it was delicious but liquidy. can anyone tell me what I could have added(maybe more flour)to make it less liquidy? otherwise it was good.

mfemmons

report Posted Jul. 27, 2010 9:23 AM

Very good pie and very easy; I used frozen fruit but might have a little livelier flavor with fresh; one change I will make is that the amount of fruit called for was a bit stingy, next time I will try 3 cups of each, was plenty of room in my pie pan. I'm also not sure why bother to cut the top crust dough as instructed, I think long single strips would work just fine and be a little quicker, tho cutting out more interesting shapes as suggested in the tip might be pretty.

nak1994

report Posted Jun. 22, 2010 3:13 PM

This was great! I substituted splenda for the sugar and used an egg white instead of milk for the top. It was DELISH! I loved the sweet and tart combination together. I used fresh Rhubarb and Blueberries.

Superweld

report Posted Jul. 25, 2008 2:46 PM

I did not change a thing on this recipe and it is now one of my favorites - You will not be disappointed! I brought two of them to a get together and nothing was left but the empty pie plates. I will make again and again....