Rhubarb Saskatoon Pie

saskatoonpie

When I was thinking of a combination that I wanted to try for my next Saskatoon pie, I knew that I wanted to use something that was in season and readily grown in everyone’s gardens. Now ordinarily I would never stray from my grandma’s Saskatoon pie recipe, there is simply no need. Saskatoon pie by itself is a beauteous work of art .

However.

Sometimes my ideas happen so fast that I just have to deal with the fall out later. The last idea being that I was so inspired after picking BC Saskatoon berries on my trip, hauling glorious foraged pails of berries home in our car, worrying every kilometre about them making it home. Then once I was safely home, berries in my kichen, I started baking up so many Saskatoon recipes this week that I thought it was a great idea to challenge myself to post them all in one week, having a week full of delectable Saskatoon recipes for everyone to enjoy!

You know me, it wasn’t enough to swelter in the BC +33 weather picking Saskatoon berries in the bush. I had to torment myself even further.

I did that by going out into the Edmonton River valley this past week – between baking!-  and foraged even MORE berries, just to make sure I had a freezer supply.

But I had already posted my Saskatoon pie recipe. Well played, Magpie, well played. Didn’t really think of that when planning a Saskatoon recipe week, did you now?

Rhubarb is Mike’s favorite in any pie, the tart flavor it adds is his favorite, no matter what you pair with it. He was rubbing his hands gleefully together watching me whip up his pie. There was most likely some drooling involved as well.

 

Ingredients for Rhubarb Saskatoon Pie:

2 1/2 cups of Saskatoon berries
2 cups of chopped rhubarb
2 tbsp cornstarch/crushed Tapioca powder
2 tbsp flour
3/4 cup white sugar

Option #1- add 1 tbsp butter in chunks on top
Option #2- brush an egg over the top of the pie crust
Option #3- sprinkle white sugar over the egg

pie crust for a double crust 9 inch pie

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.

Now it’s time to tackle the basic pie making instructions. No matter how many times I bake up a berry pie, the directions are the same:

Toss the remaining flour/sugar/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.

saskaoonpie

This was incredibly tasty!  If I sound a bit astonished that’s due to the fact that I was surprised how much I loved it since I am such a Saskatoon pie purist. This is a great recipe for those ladies who have emailed me asking how to use up their freezers full of berries- wish I had that problem!-  because you aren’t going to overdo the Saskatoon taste again, the rhubarb adds a nice zing to it! You use up  your Saskatoons and pair it with something that grows like a weed on the Prairies, a perfect match!

Happy Pieday everyone! Have a fantastic weekend!

Love,

I So Love My PieDay’s Magpie

Rhubarb Saskatoon Pie
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2½ cups of Saskatoon berries
  • 2 cups of chopped rhubarb
  • 2 tbsp cornstarch/crushed Tapioca powder
  • 2 tbsp flour
  • ¾ cup white sugar
  • Option #1- add 1 tbsp butter in chunks on top
  • Option #2- brush an egg over the top of the pie crust
  • Option #3- sprinkle white sugar over the egg
  • pie crust for a double crust 9 inch pie
Instructions
  1. 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.
  2. 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.
  3. Now it’s time to tackle the basic pie making instructions. No matter how many times I bake up a berry pie, the directions are the same.
  4. Toss the remaining flour/sugar/cornstarch mixture with the rhubarb and Saskatoon berries, then place in the pie plate.
  5. Dab the butter over the top of the berry mixture, if desired.
  6. Top with your remaining pie crust.
  7. Brush your pie crust with the egg, then sprinkle the sugar on top if you like.
  8. Pinch the seams together and mark your pie vents as you like.
  9. 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.
  10. When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover.
  11. Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
  12. Remove from the oven and cool on a baking rack.

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