Saskatoon Pie

In pioneer times, berry picking was generally considered a task for women and children. During berry season a rancher’s wife tied empty lard pails to the saddle and rode to a stream bank or a dry slope where the saskatoon berries grew. When she returned home, she soaked the berries for an hour or so in lightly salted water to draw out the occasional worm that might otherwise have gone unnoticed.

Saskatoons = June berries

4 cups saskatoons

1/4 cup water

2 Tbsp. lemon juice or vinegar

3/4 cup sugar

3 Tbsp. flour

1/4 tsp. salt

pastry for a double-crust pie

Place the saskatoons and water in a heavy saucepan.  Cover and bring to a boil. Turn off the heat and steam for 5 minutes.  Add the lemon juice.  Mix sugar, flour and salt; blend with the saskatoons and liquid.  Pour into an unbaked pastry shell.  Cover with a pastry top.  Make 2 or 3 small slits for the steam to escape.  Bake at 400F (200C) oven for 35 to 40 minutes or until lightly browned.

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