Saskatoon (Serviceberry) Rhubarb Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Press 1 pie crust each into bottoms and up sides of two 8-inch pie plates.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine rhubarb and ½ cup sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling at bottom of bowl, 4 to 5 minutes. Drain juice into a 2-cup liquid measuring cup: add enough water until reaches 2 cups. Stir in cornstarch until dissolved.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour rhubarb-cornstarch liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add chopped rhubarb and serviceberries; cook over medium-high heat until thick and bubbling, about 5 minutes. Divide filling between prepared pie crusts. Top each with 1 each remaining crust: cut holes in top crusts to vent steam. Pinch crust edges together to seal.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown and filling is bubbling, about 30 minutes more.'}

📊 Nutrition Facts

Per serving (16 servings total)