Serviceberry Rhubarb Pie

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Place the pie crust in the bottom and up the sides of two 8-inch round baking dishes.

In a microwave-safe container, mix together rhubarb and half a cup of sugar. Microwave on the highest setting until the rhubarb is tender and the juice is pooling at the bottom of the container, taking around 4 to 5 minutes. Carefully pour the juice into a measuring cup and add enough water to make two cups. Stir in some cornstarch until it dissolves completely.

Pour the rhubarb liquid into a saucepan and add the remaining half cup of sugar, along with some lemon juice. Add serviceberries and more rhubarb to the saucepan; cook over high heat until the mixture thickens and starts to bubble, approximately 5 minutes. Pour this mixture into two pie crust-lined baking dishes.

Top each dish with the remaining pie crust and cut some holes in the top to allow steam to escape. Press the edges together tightly to seal them.

Bake the pies in the preheated oven for 15 minutes, then decrease the temperature to a moderate level of 350 degrees Fahrenheit (175 degrees Celsius). Continue baking until the crust is golden brown and the filling is bubbling, taking around 30 more minutes.