Bountiful Serviceberrysaskatoon Pie Recipes

SASKATOON (SERVICEBERRY) RHUBARB PIE

Steps:

• 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.
• 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.
• 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.
• 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.

SASKATOON BERRY (SERVICEBERRY) PIE

Steps:

• Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
• Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
• Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
• Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.

SASKATOON PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
• Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.

BOUNTIFUL SERVICEBERRY/SASKATOON PIE

Steps:

• Prepare your pie crusts. See my recipe below which makes 5 crusts. You can easily freeze the remainder.
• Line a glass bottom or metal pie plate with the bottom crust. Sprinkle 1 tbsp of the cornstarch on the bottom.
• Roll out the top pastry sheet and wait until you are ready to assemble the pie.
• Wash your berries, picking out any green ones. In a medium saucepan, simmer the berries with the water, lemon juice, covered for 15 minutes.
• Remove from heat and stir in sugar, 2 tbsp. of cornstarch and butter. Cool.
• Add the filling into the prepared pie crust. Brush water alog the edge of the pie to help seal the top crust.
• Place the top crust and seal at the edges. Cut a number of vent holes in the top.
• For a sugary crust, brush the top with milk and sprinkle sugar on top.
• Place the pie in a preheated oven set to 450 degrees F. After 15 minutes reduce the heat to 350 and continue to bake for 40 - 50 minutes/
• Set the pie to cool. Let the pie sit for a number of hours. Refrigerate to full set the filling so it cuts nice and clean. Serve with vanilla ice cream.