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Rhu-Berry Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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