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This Saskatoon (Serviceberry) Rhubarb Pie brings together two amazing foods in a treat that'll wow everyone who tries it. The sour kick of rhubarb works perfectly with the gentle, nutty sweetness of serviceberries, making a pie that never stays around long at family get-togethers.
I found this recipe one summer while visiting my grandma's farm where serviceberries grew wild by the fence. After my kids and I filled buckets with berries, this pie became our yearly tradition to mark the short serviceberry growing time.
Ingredients
- Fresh serviceberries: Giving a mild nutty sweetness that's like blueberries but entirely their own thing
- Rhubarb: Adding a tangy punch that cuts the sweetness and makes a beautiful red color
- White sugar: Boosting the natural goodness of both fruits without taking over
- Cornstarch: Making sure the filling isn't runny so your slices stay neat
- Lemon juice: Perking up all the flavors and keeping the colors bright
- Refrigerated pie crusts: Letting you make this fancy dessert even when you're short on time
Step-by-Step Instructions
- Prepare the crusts:
- Push refrigerated pie crusts into two 8 inch pie dishes, working them gently into the edges without pulling the dough too thin. Keep them cold until you're ready to add filling.
- Soften the rhubarb:
- Mix cut rhubarb with half cup sugar in a bowl you can microwave and heat for 4 to 5 minutes until tender. The rhubarb will start to get juicy, making a nice pink liquid that'll be the start of your filling.
- Create the thickening liquid:
- Pour off the rhubarb juice and top it up with water until you have two cups of liquid. Mix in cornstarch until it's all smooth with no clumps. This will turn into a velvety sauce that'll nicely wrap around all the fruit.
- Cook the filling:
- Mix the rhubarb liquid with the rest of your sugar and lemon juice in a pot. Toss in the serviceberries and softened rhubarb, then cook until everything gets thick and starts bubbling, about 5 minutes. You'll know it's ready when the mix coats a spoon.
- Assemble and bake:
- Pour your hot filling into the ready pie crusts, put the top crusts on, and cut some little holes to let steam out. Pinch the edges together in a pretty pattern. Bake at 400°F for 15 minutes, then turn down to 350°F and cook about 30 more minutes until golden and bubbling.
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The serviceberry goes by lots of names including Juneberry and Saskatoon berry depending on where you live. My grandpa used to talk about how Native Americans would dry these berries to eat during winter, thinking of them as both a special snack and medicine.
Serviceberry Season
Serviceberries don't hang around long, usually just 2 to 3 weeks in early summer. They grow wild all over North America and you'll often spot them in parks and gardens as decorative plants. Their quick growing time makes this pie extra special as a once-a-year treat that tells you summer's starting.
Fruit Substitutions
Can't find serviceberries near you? Try blueberries for a similar feel, though they won't taste quite the same. Blackberries also go great with rhubarb. If rhubarb seems too sour for your liking, go with strawberries instead for that famous strawberry-rhubarb combo lots of folks can't get enough of.
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Serving Suggestions
This pie tastes best when it's a bit warm with vanilla ice cream melting on top. For something fancier, try a spoonful of crème fraîche or mascarpone cheese. The pie also tastes great with a glass of sweet wine or a cup of strong black tea.
Storage Tips
Your baked pies will stay good on the counter for up to two days if you cover them. Want to keep them longer? Put them in the fridge for up to a week. You can even freeze the fully baked pies for up to three months if you wrap them tight in plastic wrap and then foil. Just thaw overnight in your fridge and warm in a 300°F oven for about 15 minutes to freshen them up.
Common Questions
- → What are serviceberries?
Serviceberries or Saskatoon berries look a bit like blueberries but have their own sweet, slightly nutty taste. They're small purple fruits that work really well with sour foods like rhubarb in sweet treats.
- → Can I use frozen rhubarb or serviceberries?
You can totally use frozen stuff. Just make sure you thaw them and drain off the extra water before you mix them into your pie filling.
- → How can I prevent a soggy crust?
Make sure your filling isn't too runny by adding enough thickener. You can also bake the empty crust for a bit before you put the filling in. This gives the bottom a head start so it doesn't get mushy.
- → What substitutes can I use for serviceberries?
If you can't find serviceberries anywhere, grab some fresh blueberries or blackberries instead. They'll give you pretty much the same sweet taste and juicy feel in your pie.
- → What is the best way to store this pie?
You can keep your pie on the counter for a couple days. If you need it to last longer, wrap it well and stick it in the fridge for up to five days. Want to save it even longer? You can freeze it for three months and it'll still taste great.