Saskatoon (Serviceberry) Rhubarb Pie
Ingredients
- 2 2 (14.1 ounce) packages refrigerated ready-to-bake pie crusts
- 2 cups chopped rhubarb
- 1 ½ cups white sugar, divided
- cup water, or as needed
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 4 cups fresh serviceberries (Saskatoon berries)
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Instructions
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original