Serviceberry Rhubarb Pie
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 261.1
- Total Fat: 9.9 g
- Cholesterol: 5.4 mg
- Sodium: 147.2 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.0 g
View full nutritional breakdown of Serviceberry Rhubarb Pie calories by ingredient
Introduction
I found this recipe online. I used my own crust recipe, decreasing the shortening by 1/4 cup and increasing the water by the same amount. I substituted Splenda for part of the sugar. I also cut the pies into 8 pieces rather than 6. This reduced the calories from 468 to 261. I found this recipe online. I used my own crust recipe, decreasing the shortening by 1/4 cup and increasing the water by the same amount. I substituted Splenda for part of the sugar. I also cut the pies into 8 pieces rather than 6. This reduced the calories from 468 to 261.Number of Servings: 16
Ingredients
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CRUST INGREDIENTS:
3 cups all-purpose flour
1 tsp. salt
3/4 cup shortening
1 egg
1 Tbsp. vinegar
3/4 cup cold water
PIE INGREDIENTS:
2 cups chopped rhubarb
1/2 cup white sugar
1/4 cup cornstarch
2 Tbsp. lemon juice
1/2 cup Splenda
1/2 cup sugar
5 cups fresh serviceberries
Directions
Place flour and salt in mixing bowl and stir together. Cut in shortening until pieces are the size of peas. Beat egg lightly. Add vinegar and cold water to egg and blend. Add egg mixture to flour. Mix only until dough form. Make a ball and divide into four portions. Wipe the counter with a fairly wet rag. Spread plastic wrap on the wet counter. (This keeps it from moving around.) Place one portion on the plastic wrap and flatten into a circle. Cover with a second sheet of plastic wrap and roll into a thin circle. Place in pie plate. Repeat process for second pie dish, then roll out the top crusts and set aside.
Preheat oven to 400. Place rhubarb and sugar in a covered dish and microwave for 4 - 5 minutes until the rhubarb is soft and juices have pooled at the bottom of the dish. (Be sure it is well covered as the rhubarb may explode.) Place in a colander and drain into a 2-cup measuring pitcher. Once drained, add water to make the liquid measure 2 cups. Place in a large saucepan and add cornstarch. Stir until dissolved. Add lemon juice, Splenda, and sugar and mix together. Add cooked rhubarb and serviceberries to the pot and heat on medium high until the fruit mix is thick and bubbly. Place in prepared pie crusts. Cover with second sheet of pie dough. Slit tops and seal edges. Bake at 400 for 15 minutes. Reduce heat to 350 and continue baking until the pie is golden brown, about 30 minutes.
Serving Size: Makes 2 9-inch pies, 8 pieces each.
Number of Servings: 16
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Preheat oven to 400. Place rhubarb and sugar in a covered dish and microwave for 4 - 5 minutes until the rhubarb is soft and juices have pooled at the bottom of the dish. (Be sure it is well covered as the rhubarb may explode.) Place in a colander and drain into a 2-cup measuring pitcher. Once drained, add water to make the liquid measure 2 cups. Place in a large saucepan and add cornstarch. Stir until dissolved. Add lemon juice, Splenda, and sugar and mix together. Add cooked rhubarb and serviceberries to the pot and heat on medium high until the fruit mix is thick and bubbly. Place in prepared pie crusts. Cover with second sheet of pie dough. Slit tops and seal edges. Bake at 400 for 15 minutes. Reduce heat to 350 and continue baking until the pie is golden brown, about 30 minutes.
Serving Size: Makes 2 9-inch pies, 8 pieces each.
Number of Servings: 16
Recipe submitted by SparkPeople user S3XYDIVASMOM.