Saskatoon (Serviceberry) Rhubarb Pie Recipe -
Saskatoon (Serviceberry) Rhubarb Pie Recipe

Saskatoon (Serviceberry) Rhubarb Pie

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"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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Original recipe makes 2 - 8 inch pies Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
  2. In a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. Heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. Drain off the juice into a measuring cup and add enough water to make 2 cups. Dissolve the cornstarch in the liquid.
  3. In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. Add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into the two pie crusts. Top with the remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
  4. Bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2008

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!

Most Helpful Critical Review
Jun 08, 2008

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


17 Ratings

Jun 08, 2008

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.

Aug 22, 2010

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!

Jun 30, 2011

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!

May 17, 2010

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

Aug 11, 2009

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 :)

Aug 01, 2011

This is sitting in my oven, bubbling over and smells like summer.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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