4 c Saskatoon berries
1 ts Lemon rind, grated
2 tb Lemon juice
3/4 c Granulated sugar
1/4 c Cornstarch
1 Pastry for 9-inch double
-crust pie
1 Egg yolk
Blueberries may be substituted for Saskatoons.
In saucepan, combine saskatoon berries, lemon rind and juice, sugar,
cornstarch and 1/4 cup water. Bring to boil, stirring; reduce heat and
simmer, stirring for 3-5 minutes or until liquid is thickened. Remove
from heat; let cool.
Divide pastry in half; roll out 1 half on lightly floured surface into
14×10-inch rectangle. Transfer to parchment paper lined 15×10-inch
baking sheet. Mix together egg yolk and 1 ts water; brush over
1/2-inch border at edges of pastry. Spoon half of saskatoon mixture
over 1 long half of rectangle; fold pastry over, pressing edges
together firmly with fork. Brush top with egg mixture; cut steam
vents in top. Repeat with remaining pastry and saskatoon mixture.
Bake in 425F 220C oven for 15 minutes. Reduce heat to 350F 180C; bake
for 15-20 minutes or until golden brown.
Yields
8 Servings