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This Saskatoon (Serviceberry) Rhubarb Pie brings together two amazing fruits in a treat that'll wow everyone at your table. The sour kick from rhubarb perfectly matches the gentle sweetness and nutty hints of serviceberries, making a pie that never stays around long at family get-togethers.
I found this gem during a summer trip to my grandma's country place where serviceberries grew wild by the fence. After my kids and I filled our buckets, this pie turned into our yearly tradition to mark the short serviceberry season.
Ingredients
- Fresh serviceberries: They give a sweet almond-like taste that's kinda like blueberries but totally their own thing
- Rhubarb: Adds a tangy punch that cuts the sweetness and makes everything bright pink
- White sugar: Pulls out all the good stuff from both fruits without going overboard
- Cornstarch: Makes sure your filling isn't runny so each piece stays pretty on the plate
- Lemon juice: Wakes up all the flavors and keeps the colors looking fresh
- Refrigerated pie crusts: Lets you whip up this fancy dessert without spending all day in the kitchen
Step-by-Step Instructions
- Prepare the crusts:
- Put your store-bought crusts into two 8 inch pie dishes, pushing them gently into the edges without stretching them thin. Keep them cold until you're ready to add the filling.
- Soften the rhubarb:
- Mix cut-up rhubarb with half cup sugar in a bowl you can microwave and heat for 4 to 5 minutes until it gets soft. You'll see the rhubarb let out pretty pink juice that'll be the base of your filling.
- Create the thickening liquid:
- Pour off the rhubarb juice and add enough water to make two cups of liquid. Mix in cornstarch until it's totally smooth with no clumps. This will turn into a smooth sauce that wraps around all the fruit bits.
- Cook the filling:
- Mix the rhubarb juice with the rest of your sugar and lemon juice in a pot. Throw in the serviceberries and soft rhubarb, then cook until it gets thick and starts bubbling, about 5 minutes. When you can drag a spoon through and leave a trail, it's ready.
- Assemble and bake:
- Scoop your hot filling into the ready crusts, cover with the top crusts, and cut some slits to let steam out. Pinch the edges together to look nice. Bake at 400°F for 15 minutes, then turn down to 350°F and bake about 30 more minutes until it's golden and bubbling.
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The serviceberry goes by lots of names like Juneberry and Saskatoon berry depending on where you live. My grandpa used to tell us how Native Americans would dry these little berries to eat during winter, treating them as both a sweet snack and medicine.
Serviceberry Season
You can only get serviceberries for about 2 to 3 weeks in early summer. They grow wild all over North America and you'll often spot them in parks or gardens as decorative plants. Their quick growing season makes this pie extra special as a once-a-year treat that tells you summer's finally here.
Fruit Substitutions
If you can't find serviceberries near you, try using blueberries for the same kind of texture, though they won't taste exactly the same. Blackberries also go great with rhubarb. If rhubarb is too sour for you, switch it out for strawberries to make that famous strawberry rhubarb combo that everybody seems to love.
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Serving Suggestions
This pie tastes best when it's still a bit warm with a scoop of vanilla ice cream melting all over it. If you want to get fancy, try adding a spoonful of crème fraîche or mascarpone cheese on top. The pie also goes really well with a small glass of sweet wine or even a strong cup of black tea.
Storage Tips
Your finished pies will stay good on the counter for up to two days if you cover them. If you need them to last longer, stick them in the fridge for up to a week. You can also freeze baked pies for up to three months just wrap them tight in plastic wrap and then foil. Let them thaw in the fridge overnight and warm them in a 300°F oven for about 15 minutes to make them taste fresh again.
Common Questions
- → What are serviceberries?
Serviceberries or Saskatoon berries look like tiny blueberries but have their own sweet, somewhat nutty taste. They work really well with sour ingredients like rhubarb in sweet treats.
- → Can I use frozen rhubarb or serviceberries?
You can totally use frozen ones. Just make sure you thaw them and drain off the extra water before you put them in your pie.
- → How can I prevent a soggy crust?
Make sure your filling isn't too runny by getting it thick enough. You can also bake the empty crust a bit first before adding your filling to keep the bottom nice and crispy.
- → What substitutes can I use for serviceberries?
If you can't find serviceberries, grab some fresh blueberries or blackberries instead. They'll give you similar sweetness and feel in your pie.
- → What is the best way to store this pie?
You can keep the pie on your counter for a couple days. If you need it to last longer, wrap it up tight and stick it in the fridge for up to five days. Want to save it even longer? It'll keep in the freezer for three months.