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Rhu-Berry Pie

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

Ingredients

Crust

1
box (15 oz) 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
105mg
3%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
6%
Sugars
23g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
2%
2%
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; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

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

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. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
  • 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.

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

Rate and Comment

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