Ingredients
16
16 servings
- •2 (15 ounce) packages refrigerated pie crusts
- •2 cups chopped rhubarb
- •0.5 cup white sugar
- •1 cup water
- •0.25 cup cornstarch
- •2 tablespoons lemon juice
- •4 cups fresh serviceberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press a pie crust into the bottom and up the sides of each of two 8-inch pie plates.
- Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling in the bottom of the bowl, 4 to 5 minutes. Drain juice into a measuring cup and add enough water to make 2 cups. Add cornstarch and stir to dissolve.
- Pour 2 cups rhubarb liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add serviceberries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into two pie crusts. Top with remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
- Bake in the preheated oven for 15 minutes, 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.
Nutritional Facts
Per 16 servings
- Calories: 357
- Carbohydrate: 55g
- Fat: 14g
- Fiber: 3g
- Protein: 4g
- Sugar: 25g
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