Saskatoon (Serviceberry) Rhubarb Pie

Saskatoon (Serviceberry) Rhubarb Pie


"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!!"


1 h 10 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 17 Ratings


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 ...

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 wel...

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 a...

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, ...

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 cookin...

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 Al...

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.

Excellent recipe! Tasted great, prepared just as written. Thanks for sharing!