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Saskatoon (Serviceberry) Rhubarb Pie
Saskatoon (Serviceberry) Rhubarb Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
This stunning pie combines vibrant serviceberries and tangy rhubarb for a crave-worthy treat that delights both the eyes and taste buds.
Ingredients:
  • 2 (15 ounce) packages refrigerated pie crusts
  • 2 cups chopped rhubarb
  • 0.25 cup cornstarch
  • 2 tablespoons lemon juice
  • 4 cups fresh serviceberries
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Gently shape a pie crust into each 8-inch pie plate, ensuring it covers the bottom and the sides.
  • In a microwave-safe bowl, mix rhubarb and 1/2 cup sugar. Microwave until rhubarb is soft and juices collect at the bottom, about 4 to 5 minutes. Drain the juice into a measuring cup and dilute with water to reach 2 cups. Stir in cornstarch until dissolved.
  • In a saucepan, combine 2 cups of rhubarb liquid, 1 cup of sugar, and lemon juice. Stir in serviceberries and rhubarb. Cook over medium-high heat until thick and bubbling, approximately 5 minutes. Pour the mixture into two pie crusts. Place the remaining crusts on top and create vent holes. Seal the edges by pinching them together.
  • First, bake in the preheated oven for 15 minutes. Then lower the temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, for approximately 30 more minutes.

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