Saskatoon Pie
Pie dough for a double crust
(I will share my favorite pie crust link below)
4 cups Saskatoon Berries
2 tbsp Lemon Juice
1/4 cup Water
1/2 cup White Sugar
1/4 cup Brown Sugar
1.5- 2 tbsp Clear Jel
2 tsp Butter
Optional Ingredients:
2 tsp milk or cream
Cinnamon Sugar mixture
In a saucepan mix together the Saskatoon Berries water and lemon juice. Bring to a boil over low-medium heat.
In a separate bowl mix together the white sugar, brown sugar and clear jel.
Add the sugar and clear jel mixture. Stir to combine. Simmer until mixture has thickened slightly.
Remove from heat and add butter. Stir to combine.
Let cool.
Preheat oven to 425°
On a lightly floured surface, use a rolling pin to roll out a ball of dough for the bottom of your pie, then place it into your pie plate. Gently press down.
Add the Saskatoon filling.
Roll out the top crust in the same way as the bottom.
Dab the edge of the bottom crust with a bit of water before placing the top crust on.
Press together the edges of the crust with a fork or your fingers. Trim of the excess dough.
Use a knife or fork to cut slits or poke holes into the top crust to create air vents.
This next step is optional but it is one I usually take.
Brush approximately 2 tsp of milk or cream onto the top crust. Sprinkle with a cinnamon sugar mixture.
Place your pie onto a cookie sheet. This is also optional but will save your oven from overflowing pie juices.
Bake at 425° for 10-15 minutes. Reduce heat to 350° and continue to bake for another 30-40 minutes; until you have a nice golden brown crust and the filling is bubbling in the vents.
