Rice Pie

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"This is a hearty dinner pie."
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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

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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.


  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.


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easy to make and i really enjoyed it.

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