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Saskatoon Berry Pie

fruits, pies

pastry for double-crust 9-inch pie
1 teaspoon milk or cream
1 teaspoon granulated sugar
----Filling----
3 1/2 cups Saskatoon berries
1 cup quartered strawberries
1 cup chopped rhubarb
3/4 cup granulated sugar
1/4 cup cornstarch
2 tablespoons lemon juice

Filling: In small saucepan over medium heat, combine 1/2 cup of the Saskatoon berries and 1/4 cup each of the strawberries and rhubarb; cook, stirring occasionally, for 5 minutes or until tender. (Alternatively, microwave in covered bowl at High for 2 minutes.) Transfer to food processor; puree until smooth. In bowl, stir together puree, remaining Saskatoon's, strawberries and rhubarb, sugar, cornstarch and lemon juice. On lightly floured surface, roll out half of the pastry and fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry and fit over top; trim and flute edge. Brush pastry with milk; sprinkle with sugar. Cut steam vents in top. Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake for about 30 minutes or until crust is golden and filling is bubbly. Let cool on rack.

Contributor: Canadian Living Magazine, May, 2000

Yield: 8 servings

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