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This Saskatoon (Serviceberry) Rhubarb Pie combines two extraordinary ingredients into a dessert that will make your taste buds dance. The tartness of rhubarb balances perfectly with the sweet, subtle almond-like flavor of serviceberries, creating a pie that disappears quickly at family gatherings.
I discovered this recipe during a summer visit to my grandmother's farm where serviceberries grew wild along the fence line. After picking buckets full with my children, this pie became our traditional way to celebrate the brief serviceberry season each year.
Ingredients
- Fresh serviceberries: Offering a sweet almondy flavor similar to blueberries but with their own unique character
- Rhubarb: Providing bright tartness that balances the sweetness and creates a gorgeous ruby color
- White sugar: To bring out the natural flavors of both fruits without overpowering them
- Cornstarch: Creating the perfect thickness for the filling so each slice holds its shape
- Lemon juice: Brightening all the flavors and preserving the vibrant color
- Refrigerated pie crusts: Making this impressive dessert achievable even on busy days
Step-by-Step Instructions
- Prepare the crusts:
- Press refrigerated pie crusts into two 8 inch pie plates, gently easing them into the corners without stretching the dough. Keep refrigerated until ready to fill.
- Soften the rhubarb:
- Combine chopped rhubarb with half cup sugar in a microwave safe bowl and heat for 4 to 5 minutes until soft. The rhubarb will release its juices creating a beautiful pink liquid that forms the base of your filling.
- Create the thickening liquid:
- Drain the rhubarb juice and add water to make two cups of liquid. Stir in cornstarch until completely dissolved with no lumps. This mixture will transform into a silky sauce that perfectly coats the fruit.
- Cook the filling:
- Combine the rhubarb liquid with remaining sugar and lemon juice in a saucepan. Add the serviceberries and softened rhubarb, then cook until the mixture thickens and bubbles, about 5 minutes. The filling should coat the back of a spoon when ready.
- Assemble and bake:
- Pour the hot filling into the prepared pie crusts, top with remaining crusts, and cut vents to allow steam to escape. Pinch edges decoratively to seal. Bake at 400°F for 15 minutes, then reduce to 350°F and bake about 30 minutes more until golden and bubbling.
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The serviceberry has been called by many names including Juneberry and Saskatoon berry depending on the region. My grandfather used to tell stories of how Native Americans would dry these berries to preserve them through winter months, considering them a special treat and medicine.
Serviceberry Season
Serviceberries have an extremely short harvest window, typically just 2 to 3 weeks in early summer. They grow wild throughout North America and can often be found in parks and natural areas as landscaping plants. Their fleeting season makes this pie especially precious as a once a year treat that marks the beginning of summer.
Fruit Substitutions
If serviceberries are unavailable in your area, you can substitute blueberries for a similar texture, though the flavor will be different. Blackberries also work well paired with rhubarb. For those who find rhubarb too tart, strawberries make an excellent substitute creating the classic strawberry rhubarb combination that many people love.
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Serving Suggestions
This pie is absolutely perfect served slightly warm with a scoop of vanilla ice cream melting over the top. For a more sophisticated presentation, try serving with a dollop of crème fraîche or mascarpone cheese. The pie also pairs beautifully with a glass of dessert wine or even a cup of strong black tea.
Storage Tips
The baked pies will keep at room temperature for up to two days if covered. For longer storage, refrigerate for up to a week. You can also freeze the fully baked pies for up to three months wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and warm in a 300°F oven for about 15 minutes to refresh.
Frequently Asked Questions
- → What are serviceberries?
Serviceberries, also known as Saskatoon berries, are small, sweet, and slightly nutty berries that resemble blueberries. They add a unique flavor to desserts and pair well with tart ingredients like rhubarb.
- → Can I use frozen rhubarb or serviceberries?
Yes, frozen rhubarb or serviceberries can be used. Be sure to thaw and drain them before using to prevent excess liquid in the pie.
- → How can I prevent a soggy crust?
Ensure the filling is properly thickened to reduce excess moisture. Blind baking the crust before adding the filling can also help achieve a crisp bottom crust.
- → What substitutes can I use for serviceberries?
If serviceberries are unavailable, fresh blueberries or blackberries are good alternatives. They will offer a similar sweetness and texture.
- → What is the best way to store this pie?
Store the pie at room temperature for up to two days. For longer storage, cover it tightly and refrigerate for up to five days. The pie can also be frozen for up to three months.