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Rhu-Berry Pie

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  • Prep 25 min
  • Total 2 hr 10 min
  • Ingredients 9
  • Servings 8
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Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.
by Qué Rica Vida Cocina
Updated Apr 28, 2021
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Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Expert Tips

  • tip 1
    Get creative with the crust! Use a small cookie cutter to cut squares, circles or other shapes.

Nutrition Information

350 Calories, 14g Total Fat, 0g Protein, 54g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
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.

More About This Recipe

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