Country-Style Huckleberry Rhubarb Pie: A Summer Must-Bake

A delightful summer dessert featuring sweet huckleberries and tart rhubarb in a flaky crust, perfect for gatherings.

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Prep Time 20

Cook Time 1

Cooling Time 4

Total Time 5 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Huckleberries fresh or frozen
2 cups Rhubarb chopped, tender and vibrant
3/4 cups Sugar adjust based on huckleberry sweetness
1/4 cups Cornstarch or tapioca flour
1 teaspoon Spices e.g., cinnamon or nutmeg

For the Pie Crust

2 cups Flour whole wheat optional
1 cup Butter unsalted
1 quantity Pie Crust homemade or store-bought

Equipment

mixing bowl
Rolling Pin
Pie dish
Baking sheet
Wire rack

Method

Step-by-Step Instructions

Gather all ingredients and preheat your oven to 375°F (190°C).
Prepare the pie crust by combining flour and butter, then gradually adding ice water until the dough forms.
Mix huckleberries and rhubarb in a bowl, add sugar, cornstarch, and spices. Let sit for 10-15 minutes.
Pour fruit mixture into the chilled pie crust and spread evenly.
Roll out another piece of dough for the top crust or create a lattice top and seal edges.
Cut vents in the top crust for steam to escape.
Bake on a baking sheet for 50-60 minutes until golden brown and filling bubbles.
Cool on a wire rack for 3-4 hours before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

You can adjust the spices and sugar amount based on the sweetness of your huckleberries and tartness of your rhubarb.

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