![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ZgpJ7_YgJblVI1lPU33qYH0k8_o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/453282-c041f18507e04d1794c2b14f1071beba.jpg)
Ingredients
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2 (14.1 ounce) packages refrigerated pie crusts
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2 cups chopped rhubarb
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1 ½ cups white sugar, divided
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1/2 cup water, or as needed
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¼ cup cornstarch
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2 tablespoons lemon juice
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4 cups fresh serviceberries
Directions
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
357 | Calories |
14g | Fat |
55g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 357 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 23% |
Cholesterol 0mg | 0% |
Sodium 234mg | 10% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 10% |
Total Sugars 25g | |
Protein 4g | 7% |
Vitamin C 5mg | 6% |
Calcium 26mg | 2% |
Iron 2mg | 9% |
Potassium 131mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.