When I bring out this serviceberry and rhubarb pie, everyone begs for more! It’s amazingly good — rhubarb makes it juicy and provides a rich red color, while the serviceberries add a delicious depth of flavor. It’s not bland at all! You won’t go wrong with this pie.
Ingredients
- refrigerated pie crusts: 2 packages (14.1 ounce packages)
- rhubarb: 2 cups (chopped)
- ½ cups white sugar: 1 piece (divided)
- water: 0.5 cup (or as needed)
- cornstarch: 0.25 cup
- lemon juice: 2 Tbsp
- serviceberries: 4 cups (fresh)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Press a pie crust into the bottom and up the sides of each of two 8-inch pie plates.
-
Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling in the bottom of the bowl, 4 to 5 minutes. Drain juice into a measuring cup and add enough water to make 2 cups. Add cornstarch and stir to dissolve.
-
Pour 2 cups rhubarb liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add serviceberries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into two pie crusts. Top with remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
-
Bake in the preheated oven for 15 minutes, 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.
