Rhubarb Saskatoon Pie
User Reviews
5
Rhubarb Saskatoon Pie
Description
This Rhubarb Saskatoon Pie brings together chopped rhubarb and Saskatoon berries encased in a traditional double pie crust. The mixture of cornstarch and flour creates a filling thick enough to contain the juices released from the very juicy rhubarb, preventing it from soaking through the bottom crust. Butter chunks on the filling add depth to the flavor and create a smooth texture beneath the top crust. Egg wash on the crust provides a golden brown color and an attractive sheen once baked. A sprinkle of sugar atop the pie crust finishes it with a touch of sweetness and slight crunch.
Baking this pie requires assembling the fruit mixed with the dry thickeners and sugar directly into the prepared bottom crust, then topping it with the second crust. Egg wash and sugar go on top before venting and baking. This approach avoids pre-cooking the filling and retains the fresh fruit flavors. The flavors of tart rhubarb and sweet berries complement each other, making it suitable for serving as a dessert after a meal or with tea or coffee.
Ingredients
- 1 pie crust double crust, 9 inch
- 2 1/2 cups Saskatoon berries
- 2 cups rhubarb chopped
- 2 tablespoons cornstarch or crushed tapioca powder
- 2 tablespoons flour
- 3/4 cup white sugar tablespoon
- butter in chunks on top
- egg brush over the top of the pie crust
- white sugar sprinkle over egg and pie crust for double crust 9 inch pie
Instructions
- Whisk together the flour, cornstarch and sugar. I used a mixture of flour and cornstarch because I find that sometimes too much of one can overpower the flavor in a pie.
- Lay your bottom crust in the pie plate and sprinkle 2 tbsp of the flour mixture onto the bottom crust to cover it. A common pie practice is sprinkling sugar on the bottom of your pie to help beat soggy pie bottom.
- Rhubarb is extremely juicy and I had no intentions of pre-cooking my pie filling beforehand. To make sure that it didn't seep into the bottom crust, this layer had to use not only sugar but the flour and cornstarch as well
- Toss the remaining flour/su
- gar/cornstarch mixture with the rhubarb and Saskatoon berries, then place in the pie plate.
- Dab the butter over the top of the berry mixture, if desired.Top with your remaining pie crust.
- Brush your pie crust with the egg, then sprinkle the sugar on top if you like.Pinch the seams together and mark your pie vents as you like
- .Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown and they always will- cover the edges with tinfoil or use a pie crust cover.
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 118mg | 5% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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