Ingredients and Weight:
- Pie crust mix (for 9-inch pie): 1 box
- Water: 6 tablespoons
- Rhubarb: 2 pounds, chopped
- Saskatoon berries: 1 cup
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- All-purpose flour: 1/4 cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Butter, cold and cut into cubes: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Prepare pie crust according to the package directions and roll out into a 9-inch pie plate.
- In a large bowl, combine rhubarb, saskatoon berries, granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
- Transfer the filling to the pie plate and dot with the butter cubes.
- Cover the pie crust edges with foil and place the pie in the preheated oven.
- After 15 minutes, remove the foil and continue to bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
- Calories: 300 per serving
- Carbohydrates: 35g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 200mg
Dish Characteristics:
- Rich and tart flavor
- Flaky and buttery crust
- Vibrant red and green filling
User Comments:
- "The perfect balance of sweetness and tartness. The crust was so crisp and flaky."
- "I love how the saskatoon berries add a unique flavor to the traditional rhubarb pie."
- "This pie is so easy to make and it always turns out perfect."
- "I served this pie at a dinner party and it was a huge hit!"
- "I recommend adding a scoop of vanilla ice cream to the side for a delectable dessert."
Special Precautions and Tips:
- Use fresh, in-season rhubarb for the best flavor.
- If using frozen rhubarb, thaw it and drain any excess liquid before using.
- To keep the crust from burning, cover the edges with foil during the first 15 minutes of baking.
- Let the pie cool for at least 15 minutes before serving to allow the filling to set.
