Saskatoon (Serviceberry) Rhubarb Pie Recipe

Ingredients
<br>- 2 (15 ounce) packages refrigerated pie crusts
<br>- 2 cups chopped rhubarb
<br>- ½ cup white sugar
<br>- ¼ cup cornstarch
<br>- 2 tablespoons lemon juice
<br>- 1 cup white sugar
<br>- 4 cups fresh serviceberries
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 2 (15 ounce) packages refrigerated pie crusts
- 2 cups chopped rhubarb
- ½ cup white sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 cup white sugar
- 4 cups fresh serviceberries

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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