Saskatoon Rhubarb Pie (Print Version)
# Ingredients:
→ Pastry
01 -
2 (14.1 ounce) packages refrigerated pie crusts
→ Filling
02 -
2 cups chopped rhubarb
03 -
1 ½ cups white sugar, divided
04 -
1/2 cup water, or as needed
05 -
¼ cup cornstarch
06 -
2 tablespoons lemon juice
07 -
4 cups fresh serviceberries
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Press one pie crust into the bottom and up the sides of each of the two 8-inch pie plates.
02 -
Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until the rhubarb is soft and juice is pooling at the bottom, about 4 to 5 minutes. Drain the juice into a measuring cup and add water to make 2 cups. Add cornstarch and stir until dissolved.
03 -
Pour 2 cups of rhubarb liquid into a saucepan. Add remaining 1 cup sugar, lemon juice, serviceberries, and rhubarb. Cook over medium-high heat until thick and bubbling, about 5 minutes.
04 -
Pour the filling evenly into the two prepared pie crusts. Top each with the remaining pie crusts and cut small vent holes in the tops. Pinch the edges together to seal.
05 -
Bake in the preheated oven at 400°F (200°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking until the crusts are golden brown and the filling is bubbling, about 30 minutes.