Best Rhu Berry Pie Recipes

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RHU-BERRY PIE



Rhu-berry Pie image

I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. -Karen Dougherty, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 6

Pastry for single-crust pie (9 inches)
1/2 cup sugar
1/4 cup cornstarch
1 cup unsweetened apple juice
3-1/2 cups diced fresh rhubarb
2-1/2 cups fresh blueberries

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.

Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 104mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.

RHU-BERRY PIE



Rhu-Berry Pie image

Fill an easy refrigerated pie crust with sweet and tangy rhubarb and blueberries. Servings # 8

Provided by @MakeItYours

Number Of Ingredients 9

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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

Steps:

  • 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.
  • 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.
  • 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.

RHU-BERRY PIE



Rhu-berry Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 6

- pastry for single-crust pie (9 inches)
1/2 cup(s) sugar
1/4 cup(s) cornstarch
1 cup(s) unsweetened apple juice
3-1/2 cup(s) diced fresh rhubarb
2 1/2 cup(s) fresh blueberries

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell.
  • Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.

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