Rice Pie

Made  times

"This is a hearty dinner pie."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 515 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
  2. Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
  3. Bake at 350 degrees F ( 175 degrees C) for 20 minutes.



easy to make and i really enjoyed it.

From around the web