Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.
Rhu-Berry Pie
- Prep Time 25 min
- Total 2 hr 10 min
- Ingredients 9
- Servings 8
Ingredients
Crust
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
Nutrition
330
Calories
12g
Total Fat
2g
Protein
53g
Total Carbohydrate
23g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 110
- 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;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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