Country-Style Huckleberry Rhubarb Pie

Finding the perfect summer pie recipe that balances sweet and tart flavors can feel like quite the challenge. Between tracking down fresh berries at their peak and getting that crust just right, making a fruit pie from scratch might seem like more trouble than it’s worth – especially on those warm days when turning on the oven feels like the last thing you want to do.

That’s where this huckleberry rhubarb pie comes in: it combines two of nature’s best offerings into one simple, crowd-pleasing dessert that’s worth every minute spent in the kitchen. The natural tartness of rhubarb pairs perfectly with sweet huckleberries, and the recipe is forgiving enough for both novice and experienced bakers alike.

What Kind of Cottage Cheese Should I Use?

The recipe specifically calls for low-fat small curd cottage cheese, and there’s good reason for that choice. Small curd cottage cheese creates a smoother, more uniform texture in the final dish since the curds are more evenly distributed throughout the mixture. While you could use large curd cottage cheese in a pinch, you’d want to give it a few pulses in the food processor first to break down those bigger pieces. If you’re watching calories but still want good results, stick with low-fat (1% or 2%) rather than going for nonfat cottage cheese – the small amount of fat helps with texture and taste. Just make sure to drain off any excess liquid from your cottage cheese before measuring to keep your recipe from becoming too wet.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the creamy texture and taste:

• Cottage cheese: You can replace the cottage cheese with ricotta cheese for a smoother texture. If you want to keep it low-fat, use part-skim ricotta. Just make sure to drain either cheese well before using.
• Greek yogurt: Regular plain yogurt works too, but strain it first using a cheesecloth to remove excess liquid. You could also use sour cream or more cottage cheese in place of the yogurt.
• Maple syrup: Any liquid sweetener works here – try honey, agave nectar, or sugar-free maple syrup. Just keep the amount the same to maintain the right consistency.
• Monk fruit sweetener: Feel free to swap this with stevia, erythritol, or regular sugar if you don’t need it to be sugar-free. Start with the same amount and adjust to taste.
• Eggs: The eggs are pretty important for structure in this recipe, but if you need to make it egg-free, try using 2 ‘flax eggs’ (2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 15 minutes). Note that the texture might be a bit different.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with huckleberries and rhubarb is managing their moisture content – too much liquid can lead to a soupy pie filling that never quite sets up properly. To prevent this, toss your fruit with a bit of cornstarch or tapioca flour before adding it to the pie, and make sure to let the filling sit for about 15 minutes to allow the thickener to start working. Another common mistake is underbaking the bottom crust, which can leave you with the dreaded “soggy bottom” – pre-baking your crust for about 10 minutes before adding the filling will help ensure a crispy base. For the best results, let your pie cool completely (at least 3-4 hours) before slicing, as cutting into it too soon will result in a filling that runs all over your plate instead of holding its shape. If you notice the edges browning too quickly during baking, simply cover them with aluminum foil to prevent burning while the center continues to cook.

What to Serve With Huckleberry Rhubarb Pie?

This sweet-tart pie calls for some classic accompaniments that’ll make each slice even more enjoyable. A scoop of vanilla ice cream is the perfect partner – it melts slightly into the warm pie and creates an amazing contrast of temperatures and textures. If you’re keeping things on the lighter side, a dollop of freshly whipped cream or a spoonful of Greek yogurt works beautifully too. For a morning or afternoon treat, serve your pie with a hot cup of coffee or tea, which helps balance out the fruity flavors and adds a nice warm element to each bite.

Storage Instructions

Keep Cool: This creamy pie needs to stay chilled! Pop it in the fridge in an airtight container or covered tightly with plastic wrap. It’ll stay fresh and tasty for up to 5 days, though the texture is best within the first 3 days.

Freeze: Good news – this pie freezes really well! Wrap it tightly in plastic wrap, then aluminum foil, and it’ll keep in the freezer for up to 2 months. Just remember that the texture might be slightly different after thawing.

Thaw & Serve: When you’re ready to enjoy your frozen pie, let it thaw overnight in the fridge. Don’t try to speed up the process at room temperature, as this can affect the texture of the dairy ingredients. Once thawed, serve it nice and cold for the best taste!

Preparation Time	30-45 minutes
Cooking Time	45-60 minutes
Total Time	75-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 60-70 g
• Fat: 10-15 g
• Carbohydrates: 65-75 g

Ingredients

• 2 1/3 cups low-fat small curd cottage cheese
• 1 cup nonfat plain greek yogurt
• 2 large organic eggs
• 1/4 cup pure maple syrup (or a liquid sweetener you like)
• 1/8 cup monk fruit sweetener (or a sugar alternative of your choice)
• 1/2 teaspoon vanilla essence
• 1/8 teaspoon salt

Step 1: Preheat Oven and Prepare Ingredients

Start by gathering all necessary ingredients for your huckleberry rhubarb pie.

Preheat your oven to the appropriate temperature, as specified by your pie crust recipe or to about 375°F (190°C) if unsure.

Step 2: Prepare the Pie Crust

Prepare your pie crust according to your preferred method or recipe, whether homemade or store-bought.

Make sure it’s rolled out and ready in a pie dish, leaving enough excess to cover the edges once the filling is added.

Step 3: Mix the Fruit Filling

In a mixing bowl, combine your huckleberries and rhubarb.

Add sugar, flour, and any additional spices of your choice to the fruit mixture, such as cinnamon or nutmeg.

Stir the mixture well until the fruit is evenly coated and everything is mixed thoroughly.

Step 4: Assemble the Pie

Pour the fruit mixture into the prepared pie crust, spreading it evenly.

Cover the pie with a top crust or lattice pattern, ensuring to seal the edges by fluting or pressing with a fork.

Cut slits in the top crust to allow steam to escape during baking.

Step 5: Bake the Pie

Place the assembled pie in the preheated oven.

Bake until the crust is golden brown and the filling is bubbly, which usually takes about 50 to 60 minutes.

Keep an eye on the crust color and shield with foil if it browns too quickly.

Step 6: Cool and Serve

Once baked, carefully remove the pie from the oven and let it cool on a wire rack.

Allow the pie to cool completely or at least for an hour before serving to ensure the filling sets properly.

Enjoy your delicious huckleberry rhubarb pie!