Recipe by STACYSUBSCR
"This is an amazingly delicious pie that gets its rich red color and juiciness from the rhubarb and delicious Saskatoon berry flavor and depth from the saskatoon berries. This pie has a flavor that is just to die for. Not bland at all. You will NOT go wrong with this pie. Everyone begs for more when I bring this pie out. Enjoy!!"
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2 (15 ounce) packages
refrigerated pie crusts
This pie is delicious. A couple suggestions - use frozen rhubarb, not fresh as then it won't 'explode'. If you only have fresh, add a bit of water before microwaving. I chopped it into fairly small pieces. I had to microwave frozen rhubarb for about 6 minutes in my microwave to get it juicy. I also recommend you let it cool completely to thicken up like the first reviewer said. It is a bit too liquidy if you don't let it cool. With these changes, this pie is is fantastic!
Not a very good recipe at all.
First off, nuke the rhubarb for >1 minute, I put it in for 2 and it exploded.
Secondly, pie/soup is overly sweet, add maybe 1/2 the second batch of sugar
Thirdly, it turned out very liquidy, add maybe 1/2 the water.
Won't be a repeat
I wanted to note that this recipe makes TWO double crust pies! It is better to make your own crusts if you can - enough for two, double crust pies; but the frozen pie crusts work fine as well. Just make sure you have enough for two, or else freeze the remaining filling for later.
This is our favorite pie, hands down. Serve with vanilla ice cream after it's cooled and once the filling has firmed up.
Although a big fan of rhubarb, I admit I was dubious of it's inclusion in a Saskatoon pie recipe, being somewhat of a purist. I am however, always open to trying new things, and am I ever glad about that, because rhubarb took saskatoon pie to another level. The submitter's claims are all spot on. Saskatoons aren't known for their incredible juiciness (although they have an unbeatable flavor), therefore the rhubarb adds the much needed juices, while still allowing the berries to be the star of the show. It also added a very pleasant 'just right' tartness that was a perfect complement. The filling was a perfect consistency, holding the fruit in nicely. Only wanting one pie this time, and using from scratch pie crust, I cut the recipe in half and filled my 9 inch, not 8 inch, pie plate. When I make this again, I'll make the entire recipe and fill my 9" deep dish pie pan for a mile high pie, especially in light of the fact that the filling holds itself so well. The rhubarb I used had been frozen, so it only needed a minute in the microwave to yield it's juices. Thanks for a wonderful recipe, Stacy!
I put this mix in tart shells rather than a pie, and although it was nice and juicy, it also stayed thick enough to allow people to eat a tart out of their hand. However, I found that the cooking time was far too long - about 20 minutes at a lower temperature worked well. Don't worry too much about temp or time, just make sure that the mix clarifies to a deep reddish purple before you take them out, and it will be fine. If underdone, they will taste fine, but not have as striking a colour. Delicious!
This is great! I used splenda instead of sugar to cut the calories and it worked fine. Now I know what to do with all those saskatoon berries I get off my tree every year! Lori W, St. Albert Alberta
I love this recipe... I too used frozen rhubarb and had no problems. Only problem I have had is trying to load a picture of the pie :)
This is sitting in my oven, bubbling over and smells like summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Saskatoon (Serviceberry) Rhubarb Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 196
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