Saskatoon Berry Pie

Ingredients

1 9 inch pastry recipe (see my Crisco recipe below)
5 Cups Saskatoons or Serviceberries
2/3 cups white sugar
3 Tbsp all purpose flour
1 Tsp grated lemon rind
1/2 Tsp ground cinnamon
2 Tbsp butter
2 Tbsp whipping cream (may substitute with half and half)
1 Tsp white sugar (to dust on moistened top)
2 Tbsp milk (to seal the top and bottom of the pie or to gently moisten the top crust)


Preheat the oven to 400 deg F. Prepare and roll out the Crisco pastry recipe. Line a 9 inch pie plate .

In a large bowl mix the sugar, flour, cinnamon and the lemon rind. Add the Saskatoon berries and gently toss to coat them.

Transfer the berry mixture to the pastry lined pie plate. Trim the bottom pastry to just beyond the edge of the pie plate. Dot with the butter and distribute the whipping cream evenly over the pie.

Moisten the edges of the pie with a little bit of water on your finger. Roll out the top of the pastry until it is just larger than the top of your pie. Roll the pastry around the rolling pin and then unroll it over the pie. Using two fingers, crimp the e)dge of the pie. Cut slits in the top (I also added an "S" for Saskatoon Berry. Again barely moisten the top of the pie with the milk. Sprinkle the sugar over the top.

Bake at 400 deg F for 10 minutes. Reduce the heat to 350 deg F and continue to bake for another hour or until the filling starts to bubble through the slits. Remove from the oven and allow to cool.

Serve plain or with a scoop of ice cream.