Saskatoon Rhubarb Pie Recipe: A Delicious Summer Treat

Ingredients

• 2 (15 ounce) packages refrigerated pie crusts
• 2 cups chopped rhubarb
• 0.5 cup white sugar
• 1 cup water
• 0.25 cup cornstarch
• 2 tablespoons lemon juice
• 4 cups fresh serviceberries

Instructions

1. Preheat oven to 400°F (200°C). Press one pie crust into the bottom and up the sides of two 8-inch pie plates.
2. In a microwave-safe bowl, combine rhubarb and ½ cup sugar. Microwave on high for 4-5 minutes, until rhubarb softens and juice pools. Drain juice into a 2-cup liquid measuring cup, adding water to reach 2 cups. Stir in cornstarch until dissolved.
3. Pour the rhubarb-cornstarch liquid into a saucepan. Add the remaining 1 cup sugar and lemon juice. Stir in chopped rhubarb and serviceberries. Cook over medium-high heat for about 5 minutes, until thick and bubbling. Divide the filling between the prepared pie crusts. Top each with a remaining crust, cutting vents for steam. Seal by pinching the crust edges together.
4. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C). Continue baking for about 30 more minutes, until the crust is golden brown and the filling is bubbling.

Nutrition

• Calories: 357 kcal
• Fat Content: 14 g
• Fiber Content: 3 g
• Sugar Content: 25 g
• Sodium Content: 234 mg
• Protein Content: 4 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g