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Rhu-Berry Pie
  • 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 -

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

Directions

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. 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

  • 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
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.
More About This Recipe
  • Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries.

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