12 Delicious Saskatoon Serviceberry Rhubarb Pie Variations

Variety is the spice of life, and when it comes to baking, nothing proves this point better than the delightful combinations of Saskatoon serviceberries and rhubarb in a pie. Whether you’re a seasoned baker or just starting out, these 12 variations will inspire you to explore the sweet and tangy flavors of this classic dessert. Ready to elevate your pie game? Let’s dive into these delicious creations!

Classic Saskatoon Serviceberry Rhubarb Pie

Sometimes, the best recipes come from the simplest combinations, and this Classic Saskatoon Serviceberry Rhubarb Pie is no exception. I remember stumbling upon this recipe during a summer visit to a local farmer’s market, where the vibrant colors of fresh rhubarb and serviceberries caught my eye.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Water – 6 tbsp, ice-cold
• Saskatoon serviceberries – 2 cups
• Rhubarb – 2 cups, chopped
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
5. In another bowl, combine serviceberries, rhubarb, sugar, and cornstarch. Let sit for 15 minutes.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer and trim edges.
7. Pour the filling into the crust. Roll out the second disk and place over the filling. Seal and crimp edges. Cut slits in the top. Tip: Brushing the top with a little milk or egg wash gives a golden finish.
8. Bake for 45-50 minutes, until the crust is golden and filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Vibrant and tangy, this pie strikes the perfect balance between sweet and tart. Serve it warm with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.

Vegan Saskatoon Serviceberry Rhubarb Pie

Every summer, I find myself drawn to the unique flavors that nature offers, and this year, it’s the combination of Saskatoon serviceberries and rhubarb that’s stolen my heart. There’s something magical about how their tartness and sweetness play off each other, especially when encased in a flaky, buttery crust. I’ve been experimenting with this pie for weeks, and I’m thrilled to share the version that’s won over my family and friends.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Vegan butter – ¾ cup
• Ice water – 6 tbsp
• Saskatoon serviceberries – 2 cups
• Rhubarb – 2 cups
• Sugar – ¾ cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Cut in vegan butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
5. In another bowl, combine Saskatoon serviceberries, rhubarb, sugar, and cornstarch. Let sit for 15 minutes.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish.
7. Pour the filling into the crust. Roll out the second dough disk and place it over the filling. Trim and crimp the edges.
8. Cut slits in the top crust for ventilation. Tip: Brushing the top with a bit of plant milk gives it a beautiful golden color.
9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

But the real magic happens when you slice into this pie. The filling is just the right balance of sweet and tart, with the berries and rhubarb holding their shape but melting in your mouth. Serve it warm with a scoop of vegan vanilla ice cream for an unforgettable summer dessert.

Gluten-Free Saskatoon Serviceberry Rhubarb Pie

Sometimes, the best pies come from the most unexpected combinations. That’s exactly what happened when I stumbled upon a basket of Saskatoon serviceberries at my local farmers’ market and decided to pair them with rhubarb from my garden. The result? A gluten-free pie that’s as nourishing as it is delicious.

Ingredients

• Gluten-free flour – 2 cups
• Cold butter – ½ cup
• Ice water – 4 tbsp
• Saskatoon serviceberries – 2 cups
• Rhubarb – 2 cups
• Sugar – ¾ cup
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix gluten-free flour and cold butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
5. While the dough chills, combine Saskatoon serviceberries, rhubarb, sugar, cornstarch, and lemon juice in a bowl. Tip: Let the filling sit for 10 minutes to draw out the juices.
6. Roll out one dough disc to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
7. Pour the filling into the crust, then roll out the second disc to cover the pie. Seal and crimp the edges. Tip: Cut slits in the top crust to allow steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Delightfully tangy with a hint of sweetness, this pie boasts a tender, flaky crust that’s hard to resist. Serve it warm with a scoop of vanilla ice cream for a truly indulgent experience.

Saskatoon Serviceberry Rhubarb Pie with Lattice Top

Delightfully tart and sweet, this Saskatoon Serviceberry Rhubarb Pie with a lattice top is my go-to summer dessert. I remember picking serviceberries with my grandma, their deep purple hue staining our fingers, and now, every time I bake this pie, it’s a little nod to those cherished memories.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Saskatoon serviceberries – 2 cups
• Rhubarb – 2 cups, diced
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges.
6. In another bowl, combine serviceberries, rhubarb, sugar, and cornstarch. Let sit for 15 minutes. Tip: This helps the filling thicken.
7. Pour the filling into the pie crust.
8. Roll out the second dough disk and cut into strips for the lattice top. Weave over the filling.
9. Bake for 45-50 minutes until the crust is golden and the filling bubbles. Tip: Place a baking sheet underneath to catch any drips.

Every bite of this pie offers a perfect balance between the tartness of rhubarb and the sweetness of serviceberries, all encased in a buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for an unforgettable summer treat.

Mini Saskatoon Serviceberry Rhubarb Pies

Back when I first stumbled upon a Saskatoon berry bush during a summer hike, I had no idea these little gems would become the star of my favorite mini pie recipe. Paired with the tangy kick of rhubarb, these Mini Saskatoon Serviceberry Rhubarb Pies are a delightful nod to summer’s bounty, perfect for those who love a dessert that’s just the right amount of sweet and tart.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – 1 cup, chilled and diced
• Ice water – ¼ cup
• Saskatoon berries – 1 cup
• Rhubarb – 1 cup, diced
• Sugar – ¾ cup
• Cornstarch – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add chilled, diced butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to a flaky crust.
3. Gradually add ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
4. While the dough chills, combine Saskatoon berries, diced rhubarb, sugar, and cornstarch in a bowl. Let sit for 15 minutes to macerate. Tip: This step ensures the filling is perfectly sweetened and thickened.
5. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into circles to fit your mini pie tins.
6. Press dough circles into tins, fill with the berry-rhubarb mixture, and top with another dough circle or lattice. Tip: Vent the top crust to allow steam to escape during baking.
7. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.

After baking, these mini pies emerge with a buttery, flaky crust encasing a juicy, vibrant filling. The Saskatoon berries offer a subtle sweetness, while the rhubarb adds a refreshing tartness. Serve them warm with a scoop of vanilla ice cream for an irresistible summer dessert.

Saskatoon Serviceberry Rhubarb Pie with Crumble Topping

Finally, a pie that combines the unique flavors of Saskatoon berries and rhubarb under a buttery crumble topping. I stumbled upon this combination during a summer visit to a local farmer’s market, and it’s been a staple in my kitchen ever since.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup
• Saskatoon berries – 2 cups
• Rhubarb – 2 cups, chopped
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the Saskatoon berries and chopped rhubarb with ½ cup of sugar and 1 tbsp of lemon juice. Let it sit for 10 minutes to macerate. Tip: This helps to draw out the juices, enhancing the pie’s flavor.
3. For the crumble topping, combine 1½ cups of flour and ½ cup of sugar in a bowl. Cut in ½ cup of butter until the mixture resembles coarse crumbs. Tip: Using cold butter ensures a flakier topping.
4. Transfer the fruit mixture into a pie dish. Sprinkle the crumble topping evenly over the fruit.
5. Bake for 45 minutes, or until the topping is golden brown and the fruit is bubbling. Tip: Place a baking sheet under the pie dish to catch any spills.

Combining the tartness of rhubarb with the sweetness of Saskatoon berries, this pie offers a delightful contrast in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Spiced Saskatoon Serviceberry Rhubarb Pie

Remember the first time I stumbled upon Saskatoon berries at a local farmer’s market, their deep purple hue caught my eye, and I knew they were destined for a pie. Paired with the tartness of rhubarb and a hint of spice, this pie is a summer delight that’s become a staple in my kitchen.

Ingredients

• Pie crust – 2
• Saskatoon berries – 2 cups
• Rhubarb – 1 cup, chopped
• Sugar – ¾ cup
• Cornstarch – 2 tbsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Butter – 2 tbsp, cubed

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix Saskatoon berries, rhubarb, sugar, cornstarch, cinnamon, and nutmeg until well combined.
3. Roll out one pie crust and fit it into a 9-inch pie dish.
4. Pour the berry mixture into the crust, then dot with cubed butter.
5. Cover with the second pie crust, seal the edges, and cut slits in the top for ventilation.
6. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
7. Let the pie cool for at least 2 hours before serving to allow the filling to set.

This pie boasts a perfect balance of sweet and tart, with a flaky crust that crumbles just right. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Saskatoon Serviceberry Rhubarb Pie with Almond Flour Crust

Unbelievably, the first time I stumbled upon Saskatoon berries at a local farmers’ market, I knew I had to pair them with rhubarb in a pie. Their sweet, almond-like flavor with a hint of tartness from the rhubarb creates a symphony of flavors that’s hard to resist, especially when nestled in a gluten-free almond flour crust.

Ingredients

• Saskatoon berries – 2 cups
• Rhubarb – 1 cup, chopped
• Sugar – ¾ cup
• Almond flour – 2 cups
• Butter – ½ cup, cold and cubed
• Egg – 1
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix Saskatoon berries, rhubarb, and ½ cup of sugar. Let sit for 10 minutes to macerate. Tip: This draws out the juices, enhancing the pie’s flavor.
3. For the crust, combine almond flour, remaining ¼ cup sugar, and salt in a bowl. Add cold butter and egg, mixing until a dough forms. Tip: Keep the butter cold for a flakier crust.
4. Press half the dough into a 9-inch pie dish, ensuring an even layer. Tip: Use a flat-bottomed cup to press the dough smoothly.
5. Pour the berry-rhubarb mixture into the crust, spreading evenly.
6. Roll out the remaining dough and place over the filling, sealing the edges. Cut slits on top for steam to escape.
7. Bake for 45 minutes, or until the crust is golden and the filling is bubbly.

The crust turns out delightfully crisp, with a nutty flavor that complements the juicy, tangy filling. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Deep Dish Saskatoon Serviceberry Rhubarb Pie

Last summer, I stumbled upon the most delightful combination of flavors during a visit to a local farmers’ market—saskatoon berries and rhubarb. This pie is my homage to that serendipitous discovery, blending the sweet, almond-like notes of saskatoons with the tart punch of rhubarb, all encased in a buttery, flaky deep dish crust.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, chilled and cubed
• Ice water – ¼ cup
• Saskatoon berries – 3 cups
• Rhubarb – 2 cups, diced
• Sugar – 1 cup
• Cornstarch – 3 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Ensuring your oven is properly preheated is key to a perfectly baked crust.
2. In a large bowl, mix flour and salt. Add cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes. Tip: Chilling the dough prevents shrinking during baking.
4. Roll out one disc to fit a 9-inch deep dish pie plate. Trim the edges, leaving a 1-inch overhang.
5. In another bowl, combine saskatoon berries, rhubarb, sugar, cornstarch, and lemon juice. Pour into the pie crust.
6. Roll out the second disc, place over the filling, and seal the edges. Cut slits on top for steam to escape.
7. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly.

When this pie comes out of the oven, the crust is golden and crisp, while the filling is a vibrant mix of sweet and tart. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures that’s simply irresistible.

Saskatoon Serviceberry Rhubarb Pie with Vanilla Bean Ice Cream

Diving into the heart of summer, I can’t help but reminisce about the first time I stumbled upon a wild Saskatoon serviceberry bush. Its berries, paired with the tangy punch of rhubarb, inspired this pie that’s become a staple at my family gatherings.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup
• Saskatoon serviceberries – 2 cups
• Rhubarb – 1 cup, chopped
• Vanilla bean ice cream – for serving

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent temperature for baking.
2. Mix flour and ½ cup of sugar in a large bowl. Cutting in butter until the mixture resembles coarse crumbs is key for a flaky crust.
3. Press half of the crumb mixture into the bottom of a 9-inch pie dish. This forms your base crust.
4. Combine Saskatoon serviceberries, rhubarb, and remaining ½ cup of sugar in another bowl. Letting it sit for 5 minutes helps the flavors meld.
5. Spread the berry mixture over the crust in the pie dish. Sprinkle the remaining crumb mixture on top for a crumbly finish.
6. Bake for 45 minutes, or until the top is golden and the filling bubbles. A tip: place a baking sheet underneath to catch any spills.
7. Allow the pie to cool for at least 30 minutes before serving. This helps the filling set.
8. Serve each slice with a scoop of vanilla bean ice cream. The contrast between warm pie and cold ice cream is divine.

The pie boasts a perfect balance of sweet and tart, with a buttery crust that crumbles just right. Try serving it at your next picnic for a touch of rustic charm.

Saskatoon Serviceberry Rhubarb Hand Pies

Remember those summer days when the farmers’ market is bursting with the season’s best? That’s exactly where I found the inspiration for these delightful hand pies, combining the unique sweetness of Saskatoon serviceberries with the tart punch of rhubarb. It’s a match made in heaven, wrapped in a flaky crust that’s just begging to be devoured.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Water – ¼ cup, ice cold
• Saskatoon serviceberries – 1 cup
• Rhubarb – 1 cup, diced
• Sugar – ½ cup
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour and salt. Add cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Divide the dough into 8 equal pieces, roll each into a ball, then flatten into a disc. Cover and refrigerate for 30 minutes.
5. While the dough chills, combine Saskatoon serviceberries, rhubarb, and sugar in a bowl. Let sit for 10 minutes to macerate.
6. Roll each dough disc into a 6-inch circle. Spoon 2 tablespoons of the berry-rhubarb mixture onto one half of each circle, leaving a ½-inch border.
7. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: For a golden finish, brush the tops with beaten egg before baking.
8. Place the hand pies on the prepared baking sheet and bake for 25-30 minutes, or until golden brown. Tip: Let them cool for at least 10 minutes before serving to avoid burning your mouth.

You’ll love the contrast between the flaky, buttery crust and the juicy, tangy-sweet filling. These hand pies are perfect for picnics, or try serving them warm with a scoop of vanilla ice cream for an irresistible dessert.

Saskatoon Serviceberry Rhubarb Pie with a Hint of Orange

After stumbling upon a basket of fresh Saskatoon berries at my local farmers’ market, I knew I had to create something special. Combining them with rhubarb and a hint of orange seemed like the perfect way to celebrate summer’s bounty.

Ingredients

• Saskatoon berries – 2 cups
• Rhubarb – 1 cup, diced
• Orange zest – 1 tbsp
• Sugar – ¾ cup
• Flour – 2 tbsp
• Pie crust – 2 (for top and bottom)
• Butter – 2 tbsp, cubed
• Egg – 1 (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a large bowl, mix Saskatoon berries, rhubarb, orange zest, sugar, and flour until well combined. Tip: Let the mixture sit for 10 minutes to draw out the juices.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the berry mixture into the crust, dot with butter, and cover with the second crust. Seal and crimp the edges. Tip: Cut slits in the top crust for steam to escape.
5. Beat the egg and brush it over the top crust for a shiny finish. Tip: Sprinkle a little sugar on top for extra crunch.
6. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Unbelievably, the pie emerges with a flaky crust and a filling that’s both tart and sweet. Serve it warm with a scoop of vanilla ice cream for a delightful contrast.

Conclusion

From classic to creative, these 12 Saskatoon serviceberry rhubarb pie variations offer something for every palate. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s a recipe here to inspire your next dessert. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest!