This Saskatoon (serviceberry) rhubarb pie recipe is made with just a few ingredients, including refrigerated pie crusts, for a quick and easy dessert.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
357 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Press 1 pie crust each into bottoms and up sides of two 8-inch pie plates.
Step 2
Combine rhubarb and ½ cup sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling at bottom of bowl, 4 to 5 minutes. Drain juice into a 2-cup liquid measuring cup: add enough water until reaches 2 cups. Stir in cornstarch until dissolved.
Step 3
Pour rhubarb-cornstarch liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add chopped rhubarb and serviceberries; cook over medium-high heat until thick and bubbling, about 5 minutes. Divide filling between prepared pie crusts. Top each with 1 each remaining crust: cut holes in top crusts to vent steam. Pinch crust edges together to seal.
Step 4
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown and filling is bubbling, about 30 minutes more.
