Pinterest

175
Save

2K
Print

559
Facebook

15
Email

20

Rhu-Berry Pie

9 Ratings

7 Comments

Prep 25 min
Total 2 hr 10 min
Ingredients 9
Servings 8

Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries. MORE+ LESS-

By Pillsbury Kitchens

January 6, 2010

Ingredients

Crust

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

Filling

cups cut-up fresh or frozen rhubarb

cups fresh blueberries

3/4

cup sugar

1/4

cup all-purpose flour

1/8

teaspoon ground nutmeg

Dash salt

teaspoons milk

tablespoon coarse sugar, if desired

Steps

Hide Images

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 Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 300mg; 12%
Potassium: 125mg; 4%
Total Carbohydrate: 53g; 18%
Dietary Fiber 1g 6% Sugars 23g
Protein: 2g

% 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;