Deep-Dish Double Berry Strawberry Rhubarb Pie

By carvalhohm

Ingredients

• 3 cups (about 1 pound) rhubarb, chopped into 1/2 inch pieces
• 1 1/2 cups frozen raspberries
• 3 cups (about 15 ounces) fresh strawberries, trimmed and quartered
• 1 cup granulated no-calorie sweetener*
• 1/4 cup cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon orange zest
• 1/2 package refrigerated pie crust, or 1 single-crust pie pastry

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 375°F. Set aside a large 10-inch diameter x 2” deep pie plate. (A deep 9″-inch pie plate is also fine, but the filling may not hold as neat for cutting.)

2. In a large bowl combine the rhubarb, raspberries, and strawberries. In a small bowl, combine the remaining ingredients, and add to the fruit, tossing lightly to mix evenly. Pour the fruit mixture into pie pan.

3. Place the pie dough on a lightly floured surface and roll out into an 11-inch diameter round. Place the pie crust on top the fruit, crimp the edges, and cut 4 vents in the pie crust. Bake for 40 minutes, or until fruit juices are bubbling. Remove from oven and let cool 2 hours or overnight, to allow filling to thicken.

*If you use a sugar-blend sweetener like all natural stevia-based Truvia for Baking, as per package directions for sugar, use 1/2 as much, or 1/2 cup for this pie.

Nutrition Information Per Serving: Calories 165 | Carbohydrate 24 g (Sugars 9 g) | Total Fat 7 g (Sat Fat 2g) | Protein 2g | Fiber 5g | Cholesterol 0mg | Sodium 95mg | Food Exchanges: 1 Starch, 1/2 Fruit, 1 Fat | Carbohydrate Choices: | Weight Watcher Plus Point Comparison: 5 Smart Point: 5**